Dunpuck Hens

Take the Livers and Gizzards of 2 young Hens and shred 'em as fine as ye can with some Clary and 10  young Onions first boyl'd, then put thereto 6 Yolks of Eggs boyl'd very hard, and 4 Anchovies.  Mix all these well together, and season with pepper, Cloves & Mace, but no Salt, then make it up as a Paist for Stuff the Hens; sew up the openings of both ends of the Hens that the Water may not get into them; when they have boyl'd a little while put 'em into a Stew Pan, with Butter enough to cover 'em, and let 'em boyl in this' till they look as brown as if they were roasted which they will soon do; then melt Butter, and the Stuffings wch ye take out of yr hens is good sauce.

You may send 'em up, only boyl'd, without being put into a stewpan, if you please

To make Curd Cakes

Take 2 quarts of new Milk cheese Curd, yt is very tender, hang it up in a Cloth, or put it in a Cullender to drain, touch it as little as you can and let all the Whey be out of it and then break it small with the back of a Spoon, or rub it thro' a Cullender, put to it the Yolks of 6 eggs and but one White, beaten with a little Sack, and one Spoonfull of Orange flowers Water, a little Salt, Sugar & Mace, some grated Breade and a very little flour; Mix all these together like a thin Hasty Pudding and put in some melted butter, and thin slices of Candy'd Lemon & Citron; then butter little tin Pans or earthen Saucers & put ye Batter in, & bake it 1/2 and hour.

When they come out of the Oven, turn 'em out of the Saucers, & dip 'em in Sack and Sugar that is made hot, & a little Butter. They are very good to eat cold.

Pidgeons in Night-Gowns alias Jacks

Take large Pidgeons, & pick 'em clean, but not bone them. Stew 'em in strong Gravey, & let 'em stand to be cold; then fill 'em with Ye gravey, which must be quite cold, tye up the Necks & Rumps, so yt the Gravey cannot run out; take a very little Parsley, Sweet Marjorum, & Thyme, shred small; rub all these over your Pidgeons when the Gravey is sew'd so fast in yt: it can't get out; dip 'em in best butter and pop 'em quick into boyling Beef Suet. When they are brown serve 'em up: let your Gravey have some onions in it.