Pigeons surtout


Force your Pigeons as above, then lay a Slice of Bacon on the Breast, and a Slice of Veal beat with the Back of a Knife, and season’d with Mace, Pepper and Salt, tie it on with a small Packthread, or two little fine Skewers is better; spit them on a fine Bird-Spit; roast them and baste with a Piece of Butter, then with the Yolk of an Egg, and then baste them again with Crumbs of Bread, a little Nutmeg and Sweet Herbs; when enough lay them in your Dish, have good Gravy ready with Truffles, Morels and Mushrooms, to pour into your Dish. Garnish with Lemon.