Boil them in a good deal of Water, let them boil quick, and fifteen Minutes will be sufficient: For Sauce, take a Quarter of a Pint of Cream, and a Piece of fresh Butter, as big as a large Walnut, stir it one way till it is melted and pour it into the Dish.
Or this Sauce: Take a Bunch of Sellery clean wash’d, cut all the White very small, wash it again very clean, put it into a Saucepan with a Blade of Mace, a little beaten Pepper, and a very little Salt; Put to it a Pint of Water, let it boil till the Water is just wasted away, then add a Quarter of a Pint of Cream, and a Piece of Butter rolled in Flour; stir all together, and when it is thick and fine pour it over the Birds.
Or this Sauce: Take the Livers and bruise them fine, some Parsley chopped fine, melt a little nice fresh Butter, then add the Livers and Parsley to it, squeeze in a little Lemon, just give it a boil and pour over your Birds.
Or this Sauce: Take a Quarter of a Pint of Cream, the Yolk of an Egg beat fine, a little Nutmeg grated, a little beaten Mace, a Piece of Butter as big as a Nutmeg rolled in Flour, and one Spoonful of White Wine; stir all together one way, when fine and thick pour it over the Birds; you may add a few Mushrooms.
Or this Sauce: Take a few Mushrooms, fresh peel and wash them clean, put them in a Sauce-pan with a little Salt, put them over a very quick Fire, let them boil up, then put in a Quarter of a Pint of Cream and a little Nutmeg, shake them together with a very little Piece of Butter rolled in Flour, give it two or three flakes over the Fire, three or four Minutes will do it; then pour it over the Birds.
Or this Sauce: Boil Halt a Pound of Rice very tender in Beef Gravy, season with Pepper and Salt and pour over your Birds: These Sauces do for boiled Fowls, a Quart of Gravy will be enough, and let it toil till it is quire thick.