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(3)
Cookery
To Stew Pidgeons

Cover the Pidgeons in the Pan with gravy, put to 'em a bundle of
sweet herbs, a blade of Mace a few Cloves stuck in an Onion, a
little of the lean of Bacon, then stuff your Pidgeons with Crumbs
of bread, a little Thyme, Parsly, & Anchovy, Capers, Nutmeg,
Peppe & Salt, take care to close them at both ends, mind to burn them
whilest they are on the fire, & besume to keep them Close cover on a
very slow fire, when they are tender take them out & put in a little
burn't butter, or else thicken it with the yolk of an Egg & some Lemmon

To Broil Pidgeons whole

Take care not to fear the Crops of the Pidgeons in the picking, drain
& wash them, very Clean in several waters, make them very [day] within
[] & without, take 4. Anchovy's wash them, some pepper, salt, a bit
of Onion chop'd together to do a pap & mixed up with a piece of butter,
put it into the Pidgeons, tye up the Crops & sew up the tails, then
broil them gently that they may be half an hour on the fire. This is for 6 pidgeons.
To Pull Chicken
Boil Chicken then pull them into little bits, put melted butter
& cream to them and partly cut smallwith Lemmon peel squeeze in
some of the Juice, the cream must be put in last, the Onions &
[Rumps] must be boiled & put to Garnish the Dish.
{Mrs. Gasccoyne}To Stuff Chicken
Take Crumbs of bread, Thyme, Lemmon peels, parsly [shaed], pepper & salt
a little nutmeg, mix it up with the Yolk of an Egg, a bit of fresh
Butter, the Juice of a Lemmon, the Sauce must be melted butter
the Yolk of an Egg well beat the juice of a Lemmon which will be sauce for 3 Chicken.

To Stew Fish

Take of White Wine & water an Equal quantity, a little grated Bread,
2 or 3 Achovies the bones taken out & a few Capers finely shred, put all
these together, & having liquor emough to Cover your fish, set them in an
Oven Cover'd with a Dish, & let them stand till the fish be Stew'd, if you
wash your Anchovies put in some salt not else, instead of Layers you may
mingle a little sweet marjoram & parsly with grated Bread