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Hartshorn Ielly ----- Ditto

Take your hartshorn and let it boil till it will Ielly, Then
take white wine and the Juice of Lemon, Some of the peel
sweeten it to your taste with double refin'd sugar - Let it boil -
then beat in the whites of 6 Eggs - Let it boil till the whites
of Eggs comes to hard curd - Then run it thro' a Jelly bag - till
it is very clear.

A White frigasea of Chicken or Rabbitts Ditto

Skin your Chicken and carve them up - lay them in water -
with a little milk - let them lye about an hour, put them a
dripping wett in the Stew pan - with 2 or 3 onions, cloves, Mace
whole pepper - when they are stew'd a little while, put in
a quarter of a pound of butter mixt with flour - when they are
near done put in half a Nutmeg, strain your sauce - put in
4 or 5 spoonfulls of cream and raw parsley, put in a little
white wine before you take it up - And let it boil - if it
be rabbits you must put them into boiling water 3 or 4
minits before you cut them up or Frigaseing - The-
parsley must be strain'd - And be sure the cream goes in

To make a Raggoe of pidgeons Mrs Ditto Capps

Take your pidgeons, & truss 'em for boiling - stuff the craws with force -
meat, make it with the livers parboiled - a little suet, a little pepper -
Nutmeg, Anchovie & Mace, mix it with the yolk of egg - stuff the bellies with
sour eleavd parsley, tie 'em up at both ends, flour 'em well, brown them
in a Stew pan in butter, put to them strong broth or gravy - with pepper
mace cloves Lemon peal, an Onion, a littl white wine, Anchovies -
Stew 'em till they are tender - Take 'em out and drain the liquor -
thicken it with butter work'd with flour, put in fry'd Sweet breads, balls
& Mushrooms - Hartichoke bottoms - if you like them, or truffles or -
Moreles - shake it altogether & pour it upon the pidgeons with
Sipits round the dish line