Buckmaster's cookery

Proceed as already described. 1. Cut off the heads and necks of three house pigeons, truss them, and tie round each of them a rasher of fat bacon. 2. Put them breast downwards into a stewpan with a little rich stock. 3. Keep the lid closed. 4. Simmer twenty minutes. 5. Put them on a dish. 6. Remove the string and pour some Bechamel sauce, page 167, over the pigeons, and serve with French beans or other vegetables. Some cooks divide the pigeons into halves before stewing. Precautions. — Young pigeons are necessary. Buckmaster's Cookery. STEWED FOWLS. Ingredients. i Fowl. Mushrooms. 4 oz. of Tomatoes, x pint of Stock. 1 Onion. Parsley. 1. Prepare and cut up at the joints a fowl or chicken. 2. Take a six-pint stewpan, melt two ounces of butter, and fry in it for five minutes one ounce of sliced carrot, and one sliced onion, stirring with a wooden spoon. 3. Put in the pieces of fowl with a little pepper and salt. 4. Dredge in one tablespoonful of flour stirring so as to thoroughly mix with the butter. 5. Add at three intervals about a pint of good stock, and four ounces of picked tomatoes with the skins and seeds removed, and broken in pieces. 6. Stir. 7. Let it come slowly to the boil. 8. Skim and simmer. 9. Add six button mushrooms cut into slices, and a tablespoonful of chopped parsley. 10. Let it come to the boil. 11. Simmer for fifteen minutes. 12. Skim, baste, and serve. Precautions. — Fresh tomatoes and mushrooms are essential. STEWED RABBITS. Ingredients. I Rabbit. $ lb. of Bacon. Onions. Mushrooms. Lemon. 1. Cut up a young rabbit into small joints, and put them aside. 2. Take half a pound of streaky bacon, and cut it into one inch cubes. 3. Melt in a clean stewpan one ounce and a half of butter, or sweet dripping. 4. Add the bacon, and when lightly fried add the pieces of rabbit, and fry to a nice brown, Hashes and Stews. constantly stirring the whole with a wooden spoon. 5. Dredge in a tablespoonful of flour, work it well. 6. Add at short intervals water or stock, stirring all the time till the pieces are just covered. 7. Season with pepper and salt, and a small piece of lemon peel. 8. Simmer slowly for twenty minutes. 9. Then add a dozen button onions and six mushrooms, both previously blanched. When the rabbit is done, take it out, and arrange it on a dish. 10. Boil the sauce, which should just coat the wooden spoon. 11. Pour it over the rabbit. A small bouquet garni is sometimes added. Precautions. — The rabbit must be young, and neither burn nor boil. The flavouring should be delicate, and the sauce free from fat. STEWED BREAST OF VEAL. Ingredients. Breast of Veal. 16 Oysters. Lemon. 6 Button Mushrooms. 1. Cut off the neck, and remove the bone from a breast of veal, and stew them for stock. 2. Stuff the thin part of the breast with some savoury forcemeat, page 278 and 166, 3. Secure the stuffing nicely by sewing or with skewers. 4. When nearly cold put in the veal and simmer for two hours in the stock. 5. Take a pint of the stock and make a sauce, thicken it with a little flour. 6. Remove the beards from six oysters, stew them, and cut them up and add to the sauce. Mince twelve button mushrooms, and add them and a dozen of white peppercorns. 7. Strain the sauce hot over the veal. 8. Garnish with slices of Buckmaster s Cookery ,