The home cook book

Cut out the breasts of the pigeons, dip them in melted butter, then dip in breadcrumbs, and broil on a broiler over a clear fire. When done sprinkle with salt and pepper, and lay on pieces of brown toast. Serve with watercress. ENGLISH PIGEON PIE Clean four pigeons, then split in two down the back. Cut one pound of tenderloin pork into small cubes, arrange in a baking-dish with layers of onions, tomato catsup, parsley, pepper and salt, a sprinkling of flour. Lay the pigeons on this so that the feet of two will protrude from the centre of the crust, dusting the birds with salt, pepper, and flour. Pour over half a pint of beef stock ; put a puff-paste cover on ; brush with beaten egg and bake about an hour and a half. This can be served either hot or cold. The legs of the birds must be scrubbed perfectly clean and the nails cut off close to the flesh. [See illustration, Plate XIII.] ROAST SNIPE After drawing and cleaning the birds, fill each one with a piece of well-buttered bread, seasoned with salt and pepper. Fasten a small piece of salt pork around each bird, catching it together with the bill. Place the birds on an earthen or enameled dripping-pan and very nearly cover with California port wine. To this add a tablespoon of butter. Baste every ten minutes, and bake half an hour in a steady oven. GAME PIE Stew one pound of venison cut in small pieces, one prairie chicken, one quail and two partridges until tender. Remove the meat from the bones, cutting in small pieces. Place these in browned butter and saute until browned on all sides, dredging with flour. Strain the liquor and let stand in a cold place so the grease will rise and cake. Then remove it and return the liquor to a stewpan, add the meats, one tablespoon each of minced parsley and grated onion, twelve peppercorns, a quarter of a teaspoon of paprika and one teaspoon of salt. Stew until thick, then add one tablespoon of browned butter. Turn this mixture into a deep short-crust-lined dish, which has been previously baked, and set away until cold. The game mixture will be found jellied. Garnish with either watercress or parsley, and pickled walnuts are to be placed over the top. To be served cold. [See illustration, Plate XIII. ] JUGGED HARE Clean, skin and cut up one rabbit or hare into small pieces. Fry or saute. Brown in butter with one sliced onion. Then put into a wide-mouthed jar with one glass of port wine, twelve slices of bacon browned, a pinch of cinnamon, six cloves, one bay leaf, minced parsley and celery, and the juice of one lemon. Cover tightly and set in moderate oven for four hours. Half an hour before removing place forcemeat balls in jar and finish cooking. [See illustration, Plate XIV.] VENISON WITH GOOSEBERRY JELLY Put one venison steak through a mincer. Add the yolks of three eggs, salt, pepper and dry mustard to taste. Form into balls. Roll in flour and saute in hot butter. Heap on a hot dish and surround with gooseberry jelly. [See illustration, Plate XIV.]