TAKE the giblets clean pick’d and wash’d, the feet skinn’d and bill cut off, the head cut in two, the pinion bones broke into two, the liver cut in two, the gizzard cut into four, the pipe pulled out of the neck, the neck cut in two; put them into a pipkin with half a pint of water, some whole pepper, black and white, a blade of mace, a little sprig of thyme, a small onion, a little crust of bread, then cover them close and let them on a very slow fire. Weed sometimes better. Let them stew till they are quite tender, then take out the herbs and onions, and pour them into a little dish. Season them with salt.