with a thin light Paste, and then to put it in a fine Linen Cloth, and boil
it for a time in proportion to its bigness, and serve it up. When this is
cut open, it will yield Sauce enough of a very agreeable Relish.



Stewing of Pigeons, from Mons. _La Fountaine,_ an excellent Cook in
_Paris._

Pick and wash half a dozen Pigeons, and lay them into a Stew-Pan, with a
Pint or more of good Gravy, an Onion cut small, or three or four large
Shalots, a little Bunch of sweet Herbs, some Pepper and Salt, a Pint of
Mushrooms that have been well clean'd, and cut into small Pieces, and a
little Mace; let these stew gently till they are tender, and add to them
about half a Pint of White-Wine just before you take them off the Fire;
then lay your Pigeons in your Dish, and brown your Sauce after 'tis
discharged of the Bunch of sweet Herbs and the Spice, which should be tied
in a little Linen Cloth; pour then your Sauce with the Mushrooms over the
Pigeons, and strew the whole over with grated Bread, giving it a browning
with a red-hot Iron; or the grated Bread may be omitted.



Another Way of dressing Pigeons, from the same.

Take young Pigeons and par-boil them, then chop some raw Bacon very small,
with a little Parsley, a little sweet Marjoram, or sweet Basil, and a small
Onion; season this with Salt, and Pepper, and fill the Bodys of the Pigeons
with it. When this is done, stew the Pigeons in Gravy, or strong Broth,
with an Onion stuck with Cloves, a little Verjuice and Salt; when they are