Wholesome cookery

Stuff the pigeons with the following: — bread-crumbs soaked in milk, the yolk of an egg, pepper, salt, chopped parsley, shallot, and mushroom. Put the pigeons in a stewpan, with a lump of butter or dripping, a slice of bacon ; fry them for a few minutes, then add some gravy or good stock and a little wine ; cover them up and stew very gently till done. Strain the gravy, and serve. 280. — Pigeons and Prawns “ en Ragout de Crevettes,” When your pigeons are prepared, cut them in half ; put them in a stewpan, with a glass of light white wine, a glass of stock, parsley, shallot, pepper, salt, and a couple of cloves ; simmer them till done. Strain the gravy. Now in another saucepan put a lump of butter, some button mushrooms, and some skinned prawns ; add a little flour, and the gravy the pigeons were stewed in. Simmer this for about half an hour, then thicken it with some cream and a few yolks of eggs ; add some finely chopped parsley and grated nutmeg. Dish up the pigeons with the mushrooms and prawns and gravy in the centre, ‘ 281. — Stewed Larks. Roast 2 dozen larks slightly, with a piece of bacon fat over each lark. Then remove the meat off 6 of them, and pound it in a mortar ; add a few savoury herbs and bread soaked in milk, pepper and salt. Stuff the other 18 larks with this mixture, and put them in a stewpan with the gravy which came from the roasting of the larks. Sprinkle with a little flour, p>epper, and salt. Stew very gently, and serve on fried pieces of bread. Pour the sauce over. 282. — Game or Fowl Stew. Remains of cold game or fowl, 1 onion sliced, 1 pickled walnut, 1 pounded anchovy, 2 glasses of gravy or stock, 2 slices of lemon, pepper, salt. Stir some flour into 1 ounce of butter, toss the onion, then add in all the other ingredients. Stew for a quarter of an hour, and serve with fried sippets. 283. — Capon “a la Regence.” Toss a capon in a little butter, then lard with a very fine larding needle. Place it in a saucepan, with some mushrooms, carrots, a turnip, an onion, and some lierbs; pepper and salt ; add 'a very little stock and a tumbler of Madeira ; simmer it till cooked. Prepare a ragout a la financiere, and serve the capon upon it. 284. — Eoast Bird. Poultry or game is improved if stuffed with a stuffing made of a little bread soaked in milk, 1 ounce of butter, pepper, salt, and mushrooms. Cook the stuffing for a few minutes before putting it in the bird. Roast the bird with a toast under ; baste it frequently, and serve it on the toast. 285. — Partridges “ a la Parisienne.” Toss the partridges in butter on a slow fire ; before they begin to brown add a lump of glaze, some good stock, a glass of white wine. Sprinkle with a little flour, pepper, and salt. Simmer for three-quarters of an hour, by which time the partridges ought to be cooked. Continue simmering the sauce some time longer; stir in at the last a lump of butter, pass through a sieve, and serve over the partridges. 286, — Partridges “ a I’Estouffade.” Lard the partridges; put them in a saucepan, with some onion, carrots, a couple of slices of larding pork, a bunch of herbs, stock and white wine, pepper and