This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1755 Excerpt: ...Butter, aLadleful of Broth, or the Liquor they were in; let all these-stew a little while, take them out and dip them in Batter made of Eggs and Flour, then fry them; dish them, and pour over them the Liquor they were stewed in, but strain it first: Put the Juice of a Lemon in it. f To broil Pigeons. YOU may either broil them whole,. or slit them down the Back falt and pepper them; lay them on the Brander, broil them gently, and turn them.often; make the Sauce of Butter, their Livers boiled and chopped with Parsley and Shalot: You may put a little red Wine in it and Lemon Juice. If "you do them whole, put Forc'd-meat in them. To boil Pigeons. PUT them in warm Water to blanch, then boil them in Salt and Water fifteen Minutes; boil.a Piece of Bacon, and take off the Skin; then put...

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