Mrs. Maclurcan's cookery book

Teaspoonful of salt 2 cupfuls of breadcrumbs 1 tablespoonful of chopped parsley. Mode. — Pluck and clean the pigeon nicely, rub it over well with flour, pepper and salt them well, make a stuffing with half the butter, all of the breadcrumbs, chopped parsley and pepper and salt, divide it into six and equally stuff each bird. Then squeeze the lemons into a basin and beat up the butter with the juice until it is like a cream. Place the pigeons in a baking tin and cover each one well with the lemon and butter, place in a smart oven and bake for half or three-quarters of an hour, baste them as often as you can. Serve at once with watercress (if obtainable). Game. 440— RAGOUT OF WILD DUCK. Remains of cold wild duck 1 onion stuck with cloves 1 or two carrots 1 saltspoonful allspice 1 piece of ginger 1 glass of port wine 1 pint of water Rind of a quarter of lemon Juice of half a lemon 1 teaspoonful salt 1 a teaspoonful black pepper 1 tablespoonful flour 1 small bunch of sweet herbs. Mode. — Cut away neatly the legs, wings and breast, then chop up the bones and place in a saucepan with the carrots sliced and the rind of a lemon chopped up very small and the other ingredients, but the port wine, and boil slowly until the onion is quite tender, then remove the onion and herbs, and thicken with the flour (browned), place in the duck, but do not allow to boil or it will get hard. Keep very hot. Just before serving stir in the wine. Dish with mashed potatoes and garnish with lemon. 441— PIGEONS A LA NEAPOLITAN A. 6 pigeons 3 doz oysters Black pepper Salt Chopped parsley 2 tablespoonfuls butter 2 lb. breadcrumbs 1 egg Mode. — Pluck and clean the pigeons, wash them in vinegar and water; clean and wash the giblets ; put the - liver and heart through a mincing machine, then mix them in a basin with the breadcrumbs, the parsley (very finely chopped), a saltspoonful of black pepper and salt ; mix all these together with the egg and half the butter, then divide equally into six pieces, and add to each part six oysters ; stuff each bird as full as possible with the forcemeat, and put them into a baking dish, dust each well with flour, place over them a buttered paper, and bake half an hour. SAVOURIES. 442— MARROW ON TOAST. 3 marrow "bones Cayenne A little flour Buttered toast Lemon 2 saltspoonfuls of salt. Mode. — Make some paste with flour and water, roll out and cut into three pieces, and cover the ends of the marrow bones so that the water cannot get in ; put the marrow bones into a saucepan with sufficient boiling water to cover them, and two tablespoonfuls of salt, and boil for an hour. These can be sent to the table as they are by taking off the paste and pinning a serviette around ; stand them on a slice of hot toast, or you can take the marrow out and spread on six pieces of buttered toast. Squeeze a lemon over and sprinkle a little cayenne ; must be served very hot. 443— VEGETABLE MARROW AU GRATIN.