14. _To boil Pigeons._

Take your largest Pigeons and cut them in halves, wash them and dry
them, then boil a little water and Salt with some whole Spice, and a
little Faggot of sweet Herbs, then put in your Pigeons and boil them,
and when they are enough, take some boiled Parsley shred small, some
sweet Butter, Claret Wine, and an Anchovy, heat them together, then put
in the yolks of Eggs, and make it thick over the Fire, then put in your
Pigeons into a Dish, garnished with pickled Barberries and raw Parsley,
and so pour over them your Sawce, and serve it to the Table.


15. _To make an Apple Tansie._

Take a Quart of Cream, one Manchet grated, the yolks of ten Eggs, and
four Whites, a little Salt, some Sugar, and a little Spice, then cut
your Apples in round thin slices, and lay them into your Frying-Pan in
order, your Batter being hot, when your Apples are fried, pour in your
Butter, and fry it on the one side, then turn it on a Pie-Plate and
slide it into the Pan again, and fry it, then put it on a Pie-Plate, and
squeez the Juice of a Limon over it, and strew on fine Sugar, and serve
it so to the Table.


16. _To make a green Tansie to fry, or boil over a Pot._

Take a Quart of Cream, the yolks of one dozen of Eggs and half, their
Whites well beat, mix them together, and put in one Nutmeg grated, then