-

106

to Stew pigeons mr Herberts way

Melt a quantety of butter mix it with parsely sorell & spinage
Shred; & when it is cold put it into their crops. Save a little of it
out for sauce; then stew the pigions in as much strong Broth
or gravey as will cover them; with some salt cloves mace &
pepper winter Savory a Litle Lemon put; & an onyon or two;
then brown some butter & put in; & when they are stewed
enough, put in a litle bitt of butter rowled up in flower; & the
yelk of an Egge; with the hearts you Left out then shake
it up all well together put it hot in the dish & send it in

To Stew Rabets Mr Herberts way

Cut them in pieces; beat them till they bee tender: season them
with cloves mace & pepper: & an onyon; & a bunch of green Hearbs
then put in the meat; with a quart of water: with the 3^rd part
of a bottle of sider; then Let them Stew; till they are very tender
take them up; & fry them with chopt parsely: take some of the
lickquor & put into it one Anchovey; & thicken it with the yolks of
3 Egs & a piece of butter with sippets round the dishj: put in
yoru Rabbits & the Licquor over them & send them in.

To make [Bath?] Biskets

Take tow pounds of flower very well dryede
A quarter of A pound of Sugar and ounce of
Carraway seeds Beat to powder rub in a quarter
of a pound of fresh Butter put in about fower
spoonfulls of new yest and wett these with warm
milk or Cream Bake them on sheets of tinn Bake
them after m[?]