European and American cuisine

Pigeons or Squabs Boasted. — Pick and clean 6 young pigeons ; stuff them with the following preparation : Soak 4 ounces stale baker's bread without the rind in cold water till soft, then press out all the water ; melt 2 ounces butter in a saucepan, add the bread, and stir till it forms a stiff paste ; then remove to a bowl ; add 1 egg, Vt even teaspoonfull salt, V4 even teaspoonfull pepper, Vt teaspoonfull thyme, 1 teaspoonfull grated onion, and Y4 teaspoonfull nutmeg ; mix all well together ; make an incision on each side of pigeons, through these draw the legs ; stuff with the above preparation, and sew up ; season with 1 even teaspoonfull salt evenly distributed all over ; tie a large thin slice of larding pork over the breast of each one ; then place in a roasting pan ; pour over each pigeon a little melted butter ; place the pan in a medium-hot oven ; roast until light brown on all sides, basting them with their own gravy; then add Ys cup broth or boiling water ; continue to roast till done, which will take from 40 to 60 minutes. Shortly before serving lay the pigeons on a warm dish ; remove all fat from the gravy ; mix Yg teaspoonfull cornstarch with Ys gill cold water, add it to the gravy, stir and cook 30 minutes ; add Yt pint of broth or stock, cook 5 minutes ; then strain. Cook the giblets in water with a little salt ; rub the cooked livers fine, and add them to the sauce ; pour a little sauce over each pigeon, and serve the remainder in a sauce bowl ; or chop the pigeon livers fine, and mix them with the bread filling. Pigeons may also be stuffed with veal or chicken forcemeat or chestnut pur6e. Pigeons with Bice* — Place 3 or 4 well-cleaned pigeons in a saucepan over the fire, cover with boiling water ; add Yt tablespoonf uI salt, 2 white onions, a bouquet, and a small carrot ; boil until tender. Place Y3 pound well-washed rice in a saucepan over the fire, cover with boiling water, cook 5 minutes ; drain, and rinse off with fresh cold water ; return the rice in a saucepan to the fire ; add 1Yt pint of the pigeon broth, cook over slow fire till the rice is done, but the kernels not broken. Shortly before serving turn the rice on to a warm dish, add 2 ounces butter in small pieces ; then with 2 forks mix the rice and butter together; give the rice a dome shape, smooth it over with a knife ; cut the pigeons in half, arrange them as a border around the rice, and serve. Pigeon with Peas. — Place 3 or 4 well-cleaned pigeons in a saucepan with 1 ounce raw ham, 1 ounce salt pork, 1 small carrot cut into slices, 1 onion, a bouquet, and 6 whole peppers ; add sufficient boiling veal or chicken broth or water to reach half way up the pigeons ; cover with buttered paper ; set the saucepan over the fire till the pigeons are nearly done ; remove the pigeons to a pan large enough to receive them ; strain the broth, free it from all fat, pour the broth over the pigeons ; set the pan in a hot oven, and let cook till the broth is a half glaze, baste frequently. At the same time place a quart of fresh shelled peas in a saucepan over the fire ; INDIAN CDRRY OP CHICKEN WITH RICE. 425