thicken it with burnt Butter, so that the Sauce becomes like one fit for a
Ragout, or _Ragoo_, as the _English_ pronounce it. Pour this over the Fowl
or Rabbit, which you please to call it, and serve it hot, with a Garnish of
Lemon sliced, and pickled Red Beet-Roots sliced.



Of Trussing a _Pidgeon._ From the same.

[Illustration: Fig. 5]

Draw it, but leave in the Liver, for that has no Gall; then push up the
Breast from the Vent, and holding up the Legs, put a Skewer just between
the bent of the Thigh and the brown of the Leg, first having turn'd the
Pinnions under the Back: and see the lower Joint of the biggest Pinnions,
are so pass'd with the Skewer, that the Legs are between them and the Body,
as at A.



A _Goose_ to Truss. From the same.

[Illustration: Fig. 6]

A Goose has no more than the thick Joints of the Legs and Wings left to the
Body; the Feet, and the Pinnions being cut off, to accompany the other
Giblets, which consist of the Head and Neck, with the Liver and Gizzard.
Then at the bottom of the Apron of the Goose A, cut an hole, and draw the
Rump through it; then pass a Skewer through the small part of the Leg,
through the Body, near the Back, as at B; and another Skewer through the