Pigeons

Pick and draw the pigeons, cut off the pinions, wash them clean, and put them into a sieve to drain : dry them with a cloth, and season with pepper and salt. Roll a lump of butter in chopped parsley, and put it into the pigeons. Sew up the vent, put them into a pot with butter over them, tie them down, and set them in a moderately heated oven. When they come out, put them into potting-pots, and pour clarified butter over them.

Woodcocks

Take six woodcocks, pluck them, and draw out the trail. Skewer their bills through their thighs, put their legs through each other, and their feet upon their breasts : season with three or four blades of mace, and a little pepper and salt. Put them into a deep pot, with a pound of butter over them ; bake them in a moderate oven, and when enough, lay them on a dish to drain the gravy from them. Then put them into potting-pots; take all the clear butter from the gravy, and put it upon them. Fill up the pots with clarified butter. Keep them in a dry place for use.

Moor Game

Having picked and drawn the game, wipe them clean with a cloth, and season well with pepper, salt, and mace. Put one leg through the other, and roast them till of a good brown. When cold, put them into potting-pots, and pour over them clarified butter; but observe to keep their heads uncovered with butter. Keep them in a dry place.

Venison

Rub the venison with vinegar, if stale, and let it lie an hour; dry it with a cloth, and rub it all over with red wine ; season with pepper, salt, and beaten mace, and put it on an earthen dish : pour over it half a pint of red wine, and a pound of butter, and set in the oven. If a shoulder, put a coarse paste over it, and bake it all night in a brown bread oven. When it comes out, pick it clean from the bones, and beat it in a marble mortar, with the fat from the gravy. If not sufficiently seasoned, add more seasoning and clarified butter, and keep beating it till it is a fine paste. Then press it hard down into the pots, and pour clarified butter over it.

Hares

Let the hare hang up for four or five days with the skin on, then case it, and cut it up as for eating. Put it into a pot, and season it with pepper, salt, and mace. Put a pound of butter upon it, tie it down, and bake it in a bread oven. When it comes out, pick it clean from the bones, and pound it very fine in a mortar, with the fat from the gravy: put it close down into pots, and pour over it clarified butter.

Herrings

Cut off the heads of the herrings, and put them into an earthen pot; lay them close, and between every layer of herrings strew some salt, but not too much. Put in cloves, mace, whole pepper, and a nutmeg cut in pieces. Fill up the pot with vinegar, water, and a quarter of a pint of white wine. Cover it with brown paper, tie it down, and bake it in an oven with brown bread. As soon as cold, put it into pot-ting-pots for use.