put to them white fricassy sauce, only adding a few shred mushrooms.
Garnish with crisp parsley and sippets.


73. _To Pot_ PIGEONS.

Take your pigeons and skewer them with their feet cross over the
breast, to stand up; season them with pepper and salt, and roast them;
so put them into your pot, setting the feet up; when they are cold
cover them up with clarified butter.


74. _To stew_ PALLETS.

Take three or four large beast pallets and boil them very tender,
blanch and cut them in long pieces the length of your finger, then in
small bits the cross way; shake them up with a little good gravy and a
lump of butter; season them with a little nutmeg and salt, put in a
spoonful of white wine, and thicken it with the yolks of eggs as you
do, a white fricassy.


75. _To make a Fricassy of_ PIG'S EARS.

Take three or four pig's ears as large as you would have your dish in
bigness, clean and boil them very tender, cut them in small pieces the
length of your finger, and fry them with butter till they be brown; so
put them into a stew-pan with a little brown gravy, a lump of butter, a
spoonful of vinegar, and a little mustard and salt, thicken'd with
flour; take two or three pig's feet and boil them very tender, fit for