Gravie some Oisters, and some sweet Herbs minced fine, a little white
Wine, and a sliced Nutmeg; when the Head is rosted, set the Dish of
Sauce upon hot Coals with some Butter and a little salt, and the Juice
of an Orange, beat it up thick and Dish your Head, and serve it in with
this Sauce; garnish your Dish with stewed Oisters and Barberries.


232. _Sauce for Woodcocks Snites._

When you spit your Fowl, put in an Onion in the Belly, when it is
rosted, take the Gravie of it, and some Claret Wine, and an Anchovie
with a little Pepper and Salt, so serve them.


233. _To make Sauce for Partridges._

Take grated Bread, Water and Salt, and a whole Onion boiled together,
when it is well boiled, take out the Onion, and put in minced Limon, and
a piece of Butter, and serve them in with it.


234. _To rost Larks with Bacon._

When your Larks are pull'd and drawn, wash them and spit them with a
thin slice of Bacon and a Sage Leaf between the Legs of every one, make
your Sauce with the Juice of Oranges and a little Claret Wine, and some
Butter, warm them together, and serve them up with it.


235. _To make Sauce for Quails._