Another Way

Singe a goose, and pour over it a quart of boiling milk. Let it lie in it all night, then take it out, and dry it well with a cloth. Cut small a large onion and some sage, put them into the goose, sew it up at the neck and vent, hang it up by the legs till next day, then put it into a pot of cold water, cover it close, and let it boil softly for an hour. Onion sauce.

A Smoked Goose

Take a large stubble goose, take off the fat, dry it well inside and out with a cloth; wash it all over with vinegar, and then rub it over with some common salt, salt-petre, and a quarter of a pound of coarse sugar. Rub the salts well in, and let it lay a fortnight; then drain it well., sew it up in a cloth, and dry it in the middle of a chimney. It should hang a month. Serve it up with onions, greens, etc.

Ducks

As soon as you have scalded and drawn your ducks, let them remain for a few minutes in warm water, then take them out, put them into an earthen pan, and pour a pint of boiling milk over them. Let them lie in it two or three hours, and when you take them out, dredge them well with flour; put them into a copper of cold water, and cover them up. Having boiled slowly about twenty minutes, take them out, and smother them with onion sauce.

Pigeons

Scald and draw your pigeons, and take out the craw as clean as possible. Wash them in several waters ; and having cut off their pinions, turn their legs under their wings; dredge them, and put them into soft cold water. Having boiled them very slowly a quarter of an hour, dish them up, and pour over them good melted butter; lay round them a little brocoli, and serve them up with butter and parsley.

Partridges

Boil them quick in a good deal of water, and fifteen minutes will be sufficient. For sauce take a quarter of a pint of cream, and a piece of fresh butter as large as a walnut; stir it one way till it be melted, and pour it into the dish.

Pheasants

Boil your pheasants in a good deal of water, and be sure to keep it boiling. If it be a small one, half an hour will boil it; but if it be of the larger sort, you must allow it a quarter of an hour longer. Let your sauce be celery stewed and thickened with cream, and a little piece of - butter rolled in flour; and when your pheasant is done, pour your sauce over it, and garnish with lemon. Observe so to stew your celery that the liquor may not be all wasted before you put in your cream. Season with salt to your palate. - See Sauces.

Snipes Or Woodcocks

Your snipes or woodcocks must be boiled in a good strong broth, or beef gravy, made thus: cut a pound of beef into little pieces, and pour on it two quarts of water, with an onion, a bundle of sweet herbs, a blade or two of mace, six cloves, and some whole pepper. Cover it close, let it boil till about half wasted, then strain it off, and put the gravy into a saucepan, with salt enough to season it. Gut the birds clean, but take care of the trails. Put them into the gravy, cover them close, and ten minutes will boil them. In the meantime, cut the trails and liver small, then take a little of the gravy the snipes are boiling in, and stew the trails in it, with a blade of mace. Fry some crumbs of bread crisp in some butter, of a fine light brown. You must take about as much bread as the inside of a stale roll, and rub them small into a clean cloth ; and when they are done, let them stand ready in a plate before the fire. When your snipes are ready, take about half a pint of the liquor they were boiled in, and add to the trails two spoonfuls of red wine, and a piece of butter as big as a walnut, rolled in a little flour. Set them on the fire, shake your saucepan often, (but do not stir it with a spoon) till the but-ter is all melted. Then put in the crumbs, give the saucepan a shake, take up your birds, lay them in the dish, and pour your sauce over them. Lemon is a proper garnish.