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Take Pidgeons ready pulled and scalded, take the flesh out of the skin, and leave the skin whole, with the legs and wings hanging to it, mince the bodies with some lard or beef suet together very small, then put to
them some sweet herbs finely minced, and season all with cloves, mace, ginger, pep∣per, some grated bread or parmison grated and yolks of eggs, fill again the skins and prick them up on the back, then put them in a dish with some strong broth and sweet herbs chop'd, large mace, gooseberries, barberries or grapes, then have some cab∣bage le••tice boyled in water and salt, put to them butter and serve them up on fine sippets.