BOIL them in a good deal of water, let them boil quick, and fifteen minutes will be sufficient. For sauce take a quarter of a pint of cream, and a piece of fresh butter as big as a large walnut; stir it one way till it is melted, and pour it into the dish. Or this sauce; take a bunch of celery clean wash'd, cut all the white very small, wash it again very clean, put it into a Sauce-pan with a blade of mace, a little beaten pepper, and a very little salt; put to it a pint of water, let it boil till the water is just wasted away, then add a quarter of a pint of cream, and a piece of butter rolled in flour; stir all together, and when it is thick and fine pour it over the birds. Or this sauce; take the livers and bruise them fine, some parsley chopped fine, melt a little nice fresh butter, then add the livers and parsley to it, squeeze in a little lemon, just give it a boil, and pour over your birds.