Gefner and Aldrovandus have both largely treated of the use of the Flesh and Eggs of these Fowls, but I believe some of the following Receipts for dressing them, will not be unacceptable, they being more adapted to the Taste of our Times. I shall begin with some curious ways of dressing of Eggs, which I had from a Gentleman of Brussels, who had collected them from most parts of Europe.
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