in a clean cloth to crumbs, then throw it into your pan; keep stirring them about till they are brown, then throw them into a sieve to drain, and lay them round your larks.
Wodcocks and snipes.
PUT them on a little spit; take a round of at hreepenny loaf and toast it brown, then lay it in a dish under the birds bade them with a little butter, and let the trale drop on the toast. When they are roasted put the toast in the dish, lay the woodcocks on it, and have about a quarter of a pint of gravy; pour it into a dish, and set it over a lamp or chaffing-dish for three minutes, and send them to table. You are to observe we never take any thing out of a woodcock or snipe.
To roast a pigeon.
TAKE some parsley shred fine, a piece of butter as big as a walnut, a little pepper and salt; tie the neck-end tight; tie a string round the legs and rump, and fasten the other end to the top of the chimney-piece. Baste them with butter, and when they are enough lay them in the dish, and they will swim with gravy. You may put them on a little spit, and then tie both ends close.
To broil a pigeon.
WHEN you broil them, do them in the same manner, and take care your fire is very dear, and set your gridiron high, that they may not burn, and have a little melted butter in a cup. You may split them, and broil them with a little pepper and salt; and you may roast them only with a little parsley and butter in a dish.
Directions for geese and ducks.
AS to geese and ducks, you should have some sage shred fine, and a little pepper and salt, and put them into the belly; but never put any thing into wild ducks.
To roast a hare.
TAKE your hare when it is cased, and make a pudding; take a quarter of a pound of sewet, and as much crumbs of bread, a little parsley shred fine, and about as much thyme as will lie on a sixpence, when shred; an anchovy shred small, avery
