271. _To stew Pidgeons._ Take them and cut them in halfs and season them with pepper and salt put the gibblets in the stewing, fry 6 or 7 rashers of bacon & put into ye stewing liquor and all stew them in Sider ale and water a bundle or sweet herbs 2 onions a piece of butter and serve it up. 272. _To Boyle a Powder’d Haunch of Venison._ Boyle it with a piece of beef when tis half boyled stuf it with time, marjerome, Savory, and Pennyroyall mincet small with a little sewit then boyle it till tis ready then lay in boyled turneps in the dish cut in round slices then lay in the venison and strew it with pepper. 273. _To Rost a Carpe._ Open and wash it clean, Strip time parsley, sweet marjerom of each half a handfull mince them and incorporate them in half a pound or 3 quarters of butter mould it up and put it in the carps belly & sew it up but first season the belly with pepper salt and mace and a little ginger bind him on with pack thread fast to the spit, baste it first with butter afterwards with his own driping very often, when you feel it tender under the skin it is enough for sauce take the driping of him & y^e herbs out of his belly and 3 or 4 spoonfulls of white wine boyle it together and serve it up. 274. _A Chicken Pye w^{th} Sweet Seasoning._ Take half an ounce of cloves mace nutmeg, a little pepper a small quantity of Sugar, 2 ounces of Suckets and marrow, dates lemon peel grapes or green goosberrys according to ye season of the year so bake them and when it comes out the oven cut open the lid and pour in a caudle made with half a pint of white wine a piece of butter the yolks of 2 or 3 eggs stir’d over the fire till tis thick. 275. _To coller Eels._ Skin the eels and cut them open take out the back bone Take nutmeg cloves & mace beaten & some salt and strew along ye eel & lay another eel upon that, then strew more & lay on another then rowle it up round like a coller of brawn tye it in a clean cloth boyle it till it be tender in water and salt and a little vinegar keep it in the same liquor a week. 276. _To pickle Trouts or Salmon._ Draw them at the gills, wash them clean and dry them in a cloth then lay them in a dish at length & pour vinegar all over them then strow salt over them (not to much) let them stand in that pickle an hour or 2 then take water enough to make a pickle to cover them and put into it a reasonable quantity of ginger, pepper cloves and mace, with a bundle of sweet herbs let it boyle half an hour then put in your fish vinegar & salt altogether so let it boyle till tis enough, if the pickle be not sharpe enough add more vinegar, and make it to your taste as soon as tis ready take out the fish & when the pickle is cold pour it on them, this way will make them eat good and firme and look very well when they are in season. 277. _A Lumber Pye._