to your pot; also a pound of
sugar, a little salt, a quart or better of claret, and the juice of two
or three lemons or verjuice; thicken it with sagoo instead of bread; so
put it in earthen pots, and keep it for use.

146. _To make a_ PALPATOON _of_ PIGEONS.

Take mushrooms, pallets, oysters and sweet-breads, fry them in butter,
put all these in a strong gravy, heat them over the fire, and thicken
them up with an egg and a little butter; then take six or eight
pigeons, truss them as you would for baking, season them with pepper
and salt, and lay on them a crust of forc'd-meat as follows, _viz._ a
pound of veal cut in little bits, and a pound and a half of marrow,
beat it together in a stone mortar, after it is beat very fine, season
it with mace, pepper and salt, put in the yolks of four eggs, and two
raw eggs, mix altogether with a few bread crumbs to a paste: make the
sides and lid of your pie with it, then put your ragoo into your dish,
and lay in your pigeons with butter; an hour and a half will bake it.

147. _To fry_ CUCUMBERS _for Mutton Sauce_.

You must brown some butter in a pan, and cut six middling cucumbers,
pare and slice them, but not over thin, drain them from the water, then
put them into the pan, when they are fried brown put to them a little
pepper and salt, a lump of butter, a spoonful of vinegar, a little
shred onion, and a little gravy, not to make it too thin, so shake them
well together with a little flour.

You may lay them round your mutton, or they are proper for a side-dish.

148. _To force a_ FOWL.

Take a good fowl, pull and draw it, then slit the skin down the back,
take the flesh from the bones, and mince it very well, mix it with a
little beef-suet, shred a jill of large oysters, chop a shalot, a
little grated bread, and some sweet herbs, mix all together, season it
with nutmeg, pepper and salt, make it up with yolks of eggs, put it on
the bones and draw the skin over it, sew up the back, cut off the legs,
and put the bones as you do a fowl for boiling, tie the fowl up in a
cloth; an hour will boil it. For sauce take a few oysters, shred them,
and put them into a little gravy, with a lump of butter, a little
lemon-peel shred and a little juice, thicken it up with a little flour,
lie the fowl on the dish, and pour the sauce upon it; you may fry a
little of the forc'd-meat to lay round. Garnish your dish with lemon;
you may set it in the oven if you have convenience, only rub