|
Reverse - Text
Left half:
THE FOUR POINTS
Right half:
COOKING NOTES.
| Pigeons. |
PIGEONS may be prepared and roasted
the same as quails, only served
with currant jelly.
To
stew pigeons, prepare them as for
roasting; cut strips of salt pork
an inch long and half an inch
wide, roll the strips in pepper,
put one strip into the body of
each, also a piece of bread of
the same size; then fill the
bodies with bits of sour apples;
lay the pigeons in a stew-pan,
the breast down, dredge them with
flour, and pour in just water
enough to cover them; season with
salt and pepper, and let them
stew over a moderate fire one
hour. Serve with the gravy around
them in the dish.
|
PIGEON PIE.--Cover your dish with puff
paste crust. Let your pigeons be
tender and nicely picked; season
with brown pepper and salt and a
little chopped onion, and put a
good piece of butter, with a
little more pepper and salt,
under the pigeon; lay them in
your pan, with necks, gizzards,
livers and pinions between; put a
very tender beefsteak in the
middle, and add the yolks of
three hard-boiled eggs. Half fill
the dish with water, lay on top
crust, and bake well, taking
great care not to burn the paste.
|
| WILD PIGEONS (Stewed).--Clean
and wash very carefully, then lay
in salt and water for an hour.
Rinse the inside with soda and
water, shaking it well about in
the cavity; wash out with fair
water, and stuff with a
force-meat made of breadcrumbs
and chopped salt pork, seasoned
with pepper. Sew up the birds,
and put on to stew in enough cold
water to cover them, and allow to
each a fair slice of fat bacon
cut into narrow strips. Season
with pepper and a pinch of
nutmeg. Boil slowly in a covered
saucepan until tender; take from
the gravy and lay in a covered
dish to keep warm. Strain the
gravy, add the juice of a lemon
and a tablespoonful of currant
jelly, thickening with browned
flour. Boil up and pour over the
pigeons.
|
|
