_Goose, to stuff._

Having well washed your goose, dry it, and rub the inside with pepper
and salt. Crumble some bread, but not too fine; take a piece of butter
and make it hot; cut a middle-sized onion and stew in the butter. Cut
the liver very small, and put that also in the butter for about a minute
just to warm, and pour it over the head. It must then be mixed up with
an egg and about two spoonfuls of cream, a little nutmeg, ginger, pepper
and salt, and a small quantity of summer savory.

_Another way._

Chop fine two ounces of onions, and an ounce of green sage leaves; add
four ounces of bread crumbs, the yolk and white of an egg, a little salt
and pepper, and sometimes minced apples.

_Goose's liver, to dress._

When it is drawn, leave the gall sticking to it; lay it in fresh water
for a day, and change the water several times. When you use it, wipe it
dry, cut off the gall, and fry it in butter, which must be made very hot
before the liver is put in: it must be whole and fried brown--no fork
stuck in it. Serve with a little ketchup sauce.

_Pigeons, to boil._

Chop sweet-herbs and bacon, with grated bread, butter, spice, and the
yolk of an egg; tie both ends of the pullets, and boil them. Garnish
with sliced lemon and barberries.

_Pigeons, to broil._

Cut their necks and wings close, leaving the skin of the neck to enable
you to tie close, and with some grated bread put an anchovy, the two
livers of pigeons, half a grated nutmeg, a quarter of a pound of butter,
a very little thyme, a little pepper and salt, and sweet marjoram shred.
Mix all together, and into each bird put a piece of the size of a
walnut, after sewing up the vents and necks, and, with a little nutmeg,
pepper, and salt, strewed over them, broil them on a slow charcoal fire,
basting and turning very often. Use rich gravy or melted butter for
sauce, and season to your taste.

_Pigeons, to jug._

Pick and draw the pigeons, and let a little water pass through them;
parboil and bruise the liver with a spoon; mix pepper, salt, grated
nutmeg, parsley shred fine, and lemon-peel, suet cut small, in quantity
equal to the liver, the yolks of two eggs boiled hard and also cut fine;
mix these with two raw eggs, and stuff the birds, tying up the necks and
vents. After dipping the pigeons into water, season them with salt and
pepper; then put them into a jug, with two or three pieces of celery,
stopping it very close, to prevent the st