44

To Stew Pidgeons Mts Jones

Fry them a little light brown, they are very apt to
burn. Stuff them with Veal, crums of bread, spice,
Suet, Sweet herbs, and Onion, whole white pepper 2
or 3 corns of Jamaica pepper, and a bay leaf. Let
them stew till tender, Then put them into gravy
and send them up with mushrooms & troffles.
(As rague sauce is)

To roast a Pike Mts Jones

Scale and wash a pike from head to tail lard it with
Ells flesh rolled in sweet herbs, and spice. roast it
at length or turn his tail into his mouth. Baste or
bread it, or bring off into the Oven. Let the sauce
be drawn butter, Anchovies the spawn and liver
mushrooms, Capers and Oysters

To roast Lobsters Do

Run a broad spit thro', tye it fast when it begins to
Crackle it is enough. Let one be put whole into the
dish, and the other slit in two, and laid round it.
Make the sauce with half a pint of white wine
and Anchovie, and a little pepper. Let it boil
very well. Then melt butter with it thick. Put
in the juce of Lemon And serve it up with
Stewed Oysters. put it into the dish