Cookery for every household

Prepare the pigeons as directed in Recipe 1168, and split them open without separating the two halves. Flatten them slightly with a cutlet bat, brush them over with melted butter, and season with pepper and salt. Then place them on a tin and cook in a good oven for 10 minutes. When lightly browned, take them out, coat them with bread-crumbs and sprinkle with a little more butter. Finish cooking them on the grill, turning them from side to side until nicely browned. Serve the pigeons on a hot dish, garnished with watercress and half slices of lemon. Serve orange or tartare sauce separately. Time to cook, about 20 minutes. Sufficient for 4 persons. 1171. Stewed Pigeons with Macaroni 2 pigeons. 1 oz. dripping or butter. 1 table-sp. flour. Seasoning. 2 table - sps. chopped onion. pt. brown stock. 1 dessert-sp. chopped parsley. 3 or 4 oz. macaroni. Clean the pigeons and cut each one in four pieces. Season them with pepper and salt and coat them with the flour. Melt the butter or dripping in a stewpan, put in the joints of pigeon with the chopped onion and cook over the fire or in the oven until well browned. Then add the stock and a little wine if wished, and allow the contents of the saucepan to simmer slowly until the pigeons are tender. About 20 minutes before they are ready, add the macaroni, parboiled and cut in small pieces, and cook this with the pigeons for the remainder of the time. Add more seasoning if necessary and serve very hot, sprinkling the chopped parsley over Note.— -Spaghetti may be used instead of macaroni. Time to cook, 1 to 1| hours. Sufficient for 3 or 4 persons. 1172. Potted Pigeons 3 pigeons. A little bacon fat. 1 oz. butter. 1 onion. 1 oz. flour. Salt. Pepper. 3 gills stock. A small bunch of herbs. | 6 bread croutons. Singe and draw the pigeons, and wipe them inside and out with a damp cloth. Season them with salt and truss them into shape with a needle and string. Then place them on a roasting tin, rub the breasts with bacon fat and brown them quickly in the oven. Meanwhile prepare a sauce. Melt the butter in a saucepan, add the onion finely chopped and fry it a light brown. Mix in the flour, pour on the stock and stir until boiling. Add pepper, salt, and any other seasoning desired. Now put the browned pigeons into this sauce, cover with a fid, and cook very slowly at the side of the fire or in the oven until the birds are tender. When ready, remove the pigeons, take out the trussing string, and cut them in halves. Serve each half on a crouton of fried bread, skim the sauce and strain it over. A dish of macaroni or rice would be a good accompaniment to this dish. Note. — This is one of the best ways of cooking wild pigeons, which are always inclined to be tough. Time to cook, 1£ to 2 hours. Sufficient for 5 or 6 persons. 1173. Pigeons with Green Peas (Pigeonneaux aux Petits Pois) 2 young pigeons. 1 £ oz. butter. 8 to 10 small white onions. J lb. bacon. 1 dessert-sp. flour. | pt. light stock. A bunch of herbs. £ pt. fresh green peas. Seasoning.