English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

that came from it, and clarify a little more with it to cover your turkey, and keep it in a cool place for use; you may put a fowl in the belly if you please. Ducks or geese are potted the same way. 68. _How to jugg_ PIGEONS. Take six or eight pigeons and truss them, season them with nutmeg, pepper and salt. _To make the Stuffing_. Take the livers and shred them with beef-suet, bread-crumbs, parsley, sweet-marjoram, and two eggs, mix all together, then stuff your pigeons sowing them up at both ends, and put them into your jugg with the breast downwards, with half a pound of butter; stop up the jugg close with a cloth that no steam can get out, then set them in a pot of water to boil; they will take above two hours stewing; mind you keep your pot full of water, and boiling all the time; when they are enough clear from them the gravy, and take the fat clean off; put to your gravy a spoonful of cream, a little lemon-peel, an anchovy shred, a few mushrooms, and a little white wine, thicken it with a little flour and butter, then dish up your pigeons, and pour over them the sauce. Garnish the dish with mushrooms and slices of lemon. This is proper for a side dish. 69. MIRRANADED PIGEONS. Take six pigeons, and truss them as you would do for baking, break the breast-bones, season and stuff them as you did for jugging, put them into a little deep dish and lay over them half a pound of butter; put into your dish a little water. Take half a pound of rice, cree it soft as you would do for eating, and pour it upon the back of a sieve, let it stand while it is cold, then take a spoon and flat it like paste on your hand, and lay on the breast of every pigeon a cake; lay round your dish some puff-paste not over thin, and send them to the oven; about half an hour will bake