To boil Pigeons, Woodcocks, Snites, Black birds, Thrushes, Veldifers, Rails, Quails, Larks, Sparrows, Wheat ears, Martins, or any small Land Fowl: Otherways


Half roast your fowls, save the gravy, and carve the breast jagged; then put it in a pipkin, and stick here and there a clove, and put some slic’t onions, chopped parsley, slic’t ginger, pepper, and gravy, strained bread, with claret wine, currans, or capers, broth, mace, barberries, and sugar; being finely boil’d or stewed, serve it on carved sippets, and run it over with beaten butter, and a lemon peel.