Paper-bag cookery

Pigeon. — Requires very delicate cooking. My method cooks a pigeon to perfection, whether it is stuffed or not. To roast allow 15 minutes in a very hot oven; if stuffed, allow 20 to 25 minutes. Roast Quail. — Truss and lard the quail in the usual way. Place in bag. Seal up and put on broiler. Allow 8 minutes in a very hot oven. It must be cooked quickly. If no lard or fat is used, a little melted butter will do just as well. Chicken Bruxelloise. — Cut a chicken into small pieces, add a finely-chopped leek, a \ chopped onion, a large tablespoonful of flour, seasoned to taste, half a pint of milk, and a small bouquet garni. Mix well and place in the bag. Cook for 45 minutes. Aylesbury Duckling with Turnips. — Thoroughly butter a paper-bag, place the duckling inside, cut a few slices of carrot and turnip into fancy shapes, cut up a few blanched spring onions and add with a bouquet garni. Pour in three tablespoonfuls of tomato sauce, and a wineglassful of Madeira. Season with salt and pepper according to taste. Cook for 45 to 55 minutes, according to size of bird. Chicken a la Reine. — Take a fowl, trussed as if for boiling, and rub it well over with a split onion. Place it in a well-greased bag, and add to it a gill of good stock. Add also a sprig of parsley, a bay leaf, a sprig of sweet herbs, and, if obtainable, two or three spring onions, all tied together. Take four ounces of well-cooked rice and add it to the fowl. Place the bag on the broiler; simmer very slowly in a moderate oven until the fowl is cooked. Then dish up the fowl on a hot dish; remove the herbs, etc., and empty the rice into a fresh bag. Add to it a tablespoonful of stock, a gill of cream, a little grated lemon peel, a dust of nutmeg, and pepper and salt to taste ; mix thoroughly. Add the wellbeaten yolk of an egg; make hot again on the broiler and serve at once. Turkey and a fillet of veal are both excellent if cooked after this recipe. Chicken a l’Americaine. — Joint a spring chicken neatly (first singeing it carefully), then dust each joint lightly with black pepper and place in a marinade for an hour, turning it frequently. Have ready a light frying batter, wipe the joints on a clean meat cloth, then dip each into the batter. Grease a bag very thickly and put into it the chicken, place it on the broiler in the oven, and cook for about three-quarters of an hour. Then take it out of the bag, drain it carefully, dust lightly with salt and a very little cayenne pepper and serve it quickly and hot. A lentil salad should accompany chicken cooked after this fashion. Chicken la Marseilles. — Bone a large fowl (or the butcher will do this for you) and cut it into ten or twelve neat fillets; reserve