Sea Cookery

Pluck, draw, and wash the pigeons. Cut them into quarters. Mix the pepper, salt, and flour together. Roll the quartered pigeons in this seasoning. Put the butter into a pan, fry in it the pigeons until lightly browned, remove them and fry the bacon and onion a light brown. Remove these from the pan and stir in the remainder of flour until brown, add the stock and the mushrooms, chopped, boil up, remove the scum, add the pigeons, and simmer for one hour. Have ready a large slice of toast, put this on a dish, pile the pigeons on the top, pour over the gravy, and serve hot. VEGETABLES. STEWED CELERY. 2 heads of celery 1 pint white sauce a little salt Trim off the celery, lay the green outer stalks aside for use in flavouring soups, &c. Thoroughly clean the inner stalks with plenty of cold water. Cut these into three inch lengths and put them into a pan with enough water to just cover, and simmer for one hour, or until tender. Strain off the water (this water may be utilised for flavouring pea soup). Have ready one pint of white sauce, put the celery into this, allow to stand for ten minutes, dish up, and serve hot. BRUSSELS SPROUTS. To boil sprouts and have them whole and a bright green, first trim off all decaying leaves and throw the sprouts into plenty of cold salted water. Allow them to remain in this for half an hour. Then have ready a pan containing a good supply of boiling salted water. Put the sprouts in this, remove the lid entirely, and allow to boil fast for twenty minutes. Strain off through a colander, dish up, and serve. N.B. — Green vegetables, when boiling, should not have the pan lid half on and half off, but it should be removed altogether. POTATO FRITTERS. 3 potatoes 3 ozs. cooked mutton or lamb 3 leaves mint 3 drops vinegar salt pepper and cayenne to taste 1 teaspoonful butter 1 teaspoonful flour 2 tablespoonfuls water i pint fritter batter Parboil the potatoes. Mince the mutton and the mint to a paste. Melt the butter in a small pan, stir in the flour, add the water, minced mutton, vinegar, salt, pepper, and cayenne, mix all to a paste and tuin it out to cool. Cut the parboiled potatoes into slices a quarter of an inch thick. Spread a little of the paste on one slice and cover with a second in the form of a sandwich. Dip these into batter and fry in deep hot fat until crisp. Dish up, garnish with parsley, and serve hot. FORCED 6 medium sized onions 3 tablespoonfuls bread crumbs 1 teaspoonful chopped parsley 1 teaspoonful thyme 2 ozs. minced fat bacon ONIONS. pepper salt cayenne 1 egg Peel the onions, cut a slice from the bottom to make them stand upright, scoop out from the top one dessertspoonful of each of the onions. Mix the crumbs, parsley, thyme, bacon, and egg together, season to taste. Fill the cavities of the onions with this mixture and place the onions in a baking tin containing a little hot fat, and bake for one hour. Dish up, and serve with gravy. Or the onions, when filled, may be steamed for one hour, and served with white sauce. CAULIFLOWER, BOILED.