Clean them well, and pepper and salt them; broil them over a clear slow fire; turn them often, and put a little butter on them; when they are done, pour over them either stewed or pickled mushrooms, or catsup and melted butter. Garnish with fried bread crumbs, or sippets. Or, when the pigeons are trussed for broiling, flat them with a cleaver, taking care not to break the skin of the backs or breast; season them with pepper and salt, a little bit of butter, and a tea spoonful of water, and tie them close at both ends; so, when they are brought to table, they bring their sauce with them Egg and dredge them well with grated bread (mixed with spice and sweet herbs), lay them on the gridiron, and turn them frequently; if your fire is not very clear, lay them on a sheet of paper well but tered, to keep them from getting smoked. They are much better broiled whole.
Having laid down, as we trust, clearly and fully, under the preceding heads, all that is necessary to be known, generally speaking, with regard to ordinary dishes, we shall now proceed to treat of those preparations which are employed in the compounding of made dishes, together with those articles which the prudent, care-taking cook will always keep by her as stores, ready to be used when wanted. By 'made dishes' we mean not only those commonly so called, but also those in the dressing of which other articles are sometimes, or always, used by way of stuffing, seasoning, etc. - such, for instance, as geese, ducks, and roast pork. This done, we shall then give directions for the choice of meat, fish, and poultry, recipes for cooking them, and the best mode of carving them, under separate heads. Recipes for cooking all other dishes, will also, of course, be given.
Put half a pound of good butter into a sauce-pan, and melt over a slow fire, then drain the butter and take out the buttermilk, then add to the butter enough flour to make a thin paste, and place it on the fire for fifteen minutes, taking care not to let it colour. Pour it into a pan and let it stand until wanted.
A good powder for flavouring ragouts is compounded of salt, one ounce; mustard, lemon peel, and black pepper, ground, of each half an ounce; allspice and ginger, ground, nutmeg, grated, and cayenne pepper, of each a quarter of an ounce. Dry in a Dutch oven before a gentle fire; pound in a mortar, and sift through a hair sieve.
Black pepper and Jamaica, ground, of each half an ounce; nutmeg, grated, half an ounce; cinnamon, in powder, a quarter of an ounce; cloves, one drachm; dry; finely powder and bottle.
Shave the thin skin, without a particle of white, off your superfluous Seville orange and lemon peel; put in a mortar, with a small lump of dried sugar to each peel; beat them well till the rind and sugar be blended together in a kind of marmalade; let the mixture be pressed close in a bottle, with a tea-spoonful of brandy at top, and secure from the air with a cork or bladder. This will be found a better flavouring, and more handy than grating dry rinds.