Turkey, Bustard Peacock, Capon, Pheasant, Pullet, Heath-pouts, Partridge, Chickens, Woodcocks, Stock-Doves, Turtle-Doves, tame Pigeons, wild Pigeons, Rails, Quails, Black-Birds, Thrushes, Veldifers, Snites, Wheatears, Larks, Sparrows, and the like.
[ Sauce for the Land Fowl.]
Take boil’d prunes and strain them with the blood of the fowl, cinamon, ginger, and sugar, boil it to an indifferent thickness and serve it in saucers, and serve in the dish with the fowl, gravy, sauce of the same fowl.
[ To boil Pigeons.]
Take Pigeons, and when you have farsed and boned them, fry them in butter or minced lard, and put to them broth, pepper, nutmeg, slic’t ginger, cinamon beaten, coriander seed, raisins of the sun, currans, vinegar, and serve them with this sauce, being first steep’d in it four or five hours, and well stewed down.
Or you may add some quince or dried cherries boil’d amongst.
In summer you may use damsins, swet herbs chopped, grapes, bacon in slices, white-wine.
Thus you may boil any small birds, Larks, Veldifers, Black-birds, &c.
[ Pottage in the French Fashion.]
Cut a breast of mutton into square bits or pieces, fry them in butter, & put them in a pipkin with some strong