My mother's cook book

At the end of the hour the butter in which the squabs have cooked must be drained off, and the stock poured over them in which they must be allowed to cook for five minutes. Put then in with the squabs the peas, season them with the salt and pepper, and let all cook very slowly for twenty additional minutes. At the end of this time remove the pigeons from the stewing pan, cut and draw out the trussing strings, and arranging the birds lipon a hot platter, pour the peas and the reduced stock around them. Serve very hot. Stewed Wild Pigeons. — Four wild pigeons, one quart of stock, one ounce of flour, one teaspoonful of salt, six cloves, one blade of mace, one Bermuda onion, one-half teaspoonful of peppercorns, one tablespoonful of mushroom catsup, eight drops of caramel. When the pigeons have been plucked, singed and drawn they must be cut into quarters, first splitting them. [illustration: KROMSQUIES RUSSE] 77 through from breast to back, and then separating these halves into wing and drumstick quarters. Place these quarters into a stew pan, cover them with the stock and when this boils up skim the surface carefully, throw in the mace, peppercorns, cloves, chopped onion and salt, when covering the saucepan draw it to one side of the fire and allow its contents to simmer very slowly until the pigeons become tender, the length of time for which depends entirely upon their age. Put the flour now into a bowl, beat it smooth with a little cold water, add to this the catsup and caramel, and pouring this mixture into the saucepan with the pigeons stir all together until boiling again, when it must continue to boil for ten minutes and the pigeons then be transferred to a deep platter and the sauce from the saucepan strained over them. Cromesquies Russe. — One-quarter of a pound of raw bacon, one quarter of a pound of cold turkey, two ounces of cold tongue, one ounce of butter, four ounces of flour, one gill of milk, one-half teaspoonful of salt, one teaspoonful of pepper, one saltspoonful of grated nutmeg, one dessert spoonful of salad oil, one gill of tepid water, white of one egg. Cut the turkey and the tongue into small equal pieces, melt in a saucepan the butter, stir into it one ounce of the flour, and add to this by degrees the milk and Stir all until boiling. When boiling, allow the mixture to cook for two minutes, when the saucepan must be drawn aside from the fire, and the turkey and tongue thrown into it. Season all now with the pepper and salt, add to it the nutmeg, and turn the entire contents of the saucepan out upon a plate and allow it to become cold. While this is cooling put into a bowl three ounces of the flour, pour into the centre thereof a dessert spoonful of salad oil, and throwing over this the gill of tepid water, beat all well together. Place upon a plate the white of egg and whip it to a very stiff froth, mix the egg lightly with the contents of the bowl, exercising care not to break the froth, after which the bacon must be sliced very thinly and cut into pieces about three inches square. When the turkey and tongue compound has grown very cold roll a little of it into each piece of bacon, then dipping each little bacon-roll into the batter in the bowl, drop them into hot clarified fat of which there should be enough to cover them, and fry for five minutes. Drain them when done upon a sheet of kitchen paper pile them high upon a hot napkin and serve garnished with sprigs of parsley Notes — By tepid water is meant two part of cold and pne part of boiling water. When bot clari6ed fat is not convenient lard may be substituted for this as for other frying purposes.