154. _To boil Pigeons with Rice._

Take your Pigeons and truss them, and stuff their bellies with sweet
herbs, then put them into a Pipkin with as much Mutton broth as will
cover them, with a blade of Mace and some whole Pepper; boil all these
together until the Pigeons be tender, and put in Salt:

Then take them from the fire, and scum off the Fat very clean, then put
in a piece of sweet Butter, season it with Verjuice, Nutmeg and a little
Sugar, thicken it with Rice boiled in sweet Cream. Garnish your Dish
with preserved Barberries and Skirret Roots boiled tender.


155. _To boil a Rabbit._

Take a large Rabbit, truss it and boil it with a little Mutton Broth,
white Wine and a blade of Mace, then take Lettuce, Spinage, and Parsley,
Winter-Savory and sweet Marjoram, pick all these and wash them clean,
and bruise them a little to make the Broth look green, thicken it with
the Crust of a Manchet first steeped in a little Broth, and put in a
little sweet Butter, season it with Verjuice and Pepper, and serve it to
the Table upon Sippets; Garnish the Dish with Barberries.


156. _To boil a Teal or Wigeon._

Parboil either of these Fowls and throw them into a pail of fair Water,
for that taketh away the Rankness, then rost them half, and take them
from the fire, and put sweet herbs in the bellies of them, and stick the
Brests with Cloaves, then put them in a Pipkin with two or three ladles