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When your Fowl is truss'd for Roasting, cover the Breast with a thin slice of fat Bacon, and put an Onion stuck with Cloves into the Belly, with some Salt and Pepper; when it is roasted enough, take off the Bacon, and strew it with grated Bread, till it is brown.
Within a minute, Captain Luke Settle was turned on his back, his eyes fairly starting with Billy's clutch on his throat, his mouth wide open and gasping; till I slipp'd the nozzle of my pistol between his teeth; and with that he had no more chance, but gave in, and like a lamb submitted to have his arms truss'd behind him with Billy's leathern belt, and his legs with his own.
To make a Pheasant of a Rabbit, truss'd in such a manner, that it will appear like a Pheasant, and eat like one, with its Sauce. This is called, by the topping Poulterers, a Poland-Chicken, or a Portugal-Chicken. But it is most like a Pheasant, if it is larded. From Mrs. Johnson, at the famous Eating-House in Devereux-Court near the Temple.
Then, having turn'd him on his back, I strapp'd Delia's kerchief tight across his mouth, and took the lantern from his hand. Not a word was said. Sure, the poor old man's wits were shaken, for he lay meek as a mouse, and star'd up at me, while I unstrapp'd his belt and bound his feet with it. His hands I truss'd up behind him with his own neckcloth; and catching up the lantern, left him there.
Garnish your dish with crisp parsley. Boiled PIGEONS with fricassy Sauce. Take your pigeons, and when you have drawn and truss'd them up, break the breast bone, and lay them in milk and water to make them white, tie them in a cloth and boil them in milk and water; when you dish them up put to them white fricassy sauce, only adding a few shred mushrooms. Garnish with crisp parsley and sippets.
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