Roast Partridges,— Pick, draw, and wipe clean; then fill with tur- key dressing; truss them in shaj)e and put in the dripping-pan with a little water; lay on the birds thin slices of fat salt pork. Roast about an hour, basting often ; when done thicken the water in the pan, add more seasoning if needed, place the partridges on a hot plat- ter, and pour the gravy around them, or send it to the table in the gravy boat, with a garnish of pars- ley around the birds on the platter. PIGEONS — _Rorts/.— These to be good should be cooked soon af- ter being killed, and should be dressed and drawn immediately. PABTBIDGE. GAME 161 Wash them thoroughly and wipe them dry; spread a lump of butter on a bit of bread and place it in the cavity of each bird; truss them into shape, cover the bottom of the baking=pan with very thin slices of salt pork, place the pigeons in the pan with the backs down, and put a little water in the pan; roast in a hot oven until they are done, and of a nice brown color; they should be basted often. Time, about 20 to 30 minutes. Garnish the pigeons with the bits of pork, slices of lemon and parsley. Make a gravy in the pan, and send it to the table in a gravy boat, with the pigeons. The juice of a lemon dripped over the birds after they are on the platter adds to their deli- cacy. Pigeon Pie.— Line a pie dish with thin slices of fat bacon, place on this the pigeons cut in quarters, three pigeons to a pie. Fill the interstices with veal taken from the loin or leg (of course uncooked); season with pepper and salt, and proceed as to the crust in the same way as for other meat pies. Time, about 1^ hours. Squabs (Young Pigeons). — Dress in the same manner as for "broil- er'' chicken; split down the back, pound flat with the rolling-pin, butter the broilingsiron, and cook over clear coals until a delicate brown, turning often. Sprinkle with a little salt and pepper when done, and spread with butter, and keep hot on the top shelf of the oven until ready to set on the table. Time^ 4 to 6 minutes. PLOVER — Fricassee. — Dress, wash clean, and put to stew in just water to cover them; boil slowly for an hour, then add a little salt, and boil the water out rapidly, to brown the birds in the kettle; watch that they, do not burn. Take out, put bits of butter on the birds and keep hot. Make a brown gravy in the kettle, pour over the birds, and send to the table. Fried Plover. — Skin the birds, re- serving only the breast and legs — the remainder can go into the soup^kettle • — wash and wipe them dry; roll in flour or bread crumbs, put in a hot well buttered frying-pan and fry until nicely browned on both sides; place on a hot platter, spread with butter, and sprinkle with a little salt and pepper, plovek. and keep the platter hot while making a gravy. Add more butter for the gravy, to that in the pan. and ^ pint of hot water. Mix a little cold water with a tablespoon of com= starch, stir rapidly until it thickens, season with salt and pepper, and 11 162 GAME pour it over the birds. Serve with wild grape jelly, or some nice meat sauce. ✪ Pigeon Pie

AI-modernized reading of the original text

Roast Partridges,— Pick, draw, and wipe clean; then fill with turkey dressing; truss them in shape and put in the dripping-pan with a little water; lay on the birds thin slices of fat salt pork. Roast about an hour, basting often ; when done thicken the water in the pan, add more seasoning if needed, place the partridges on a hot platter, and pour the gravy around them, or send it to the table in the gravy boat, with a garnish of parsley around the birds on the platter. PIGEONS — _Rorts/.— These to be good should be cooked soon after being killed, and should be dressed and drawn immediately. PABTBIDGE. Wash them thoroughly and wipe them dry; spread a lump of butter on a bit of bread and place it in the cavity of each bird; truss them into shape, cover the bottom of the baking-pan with very thin slices of salt pork, place the pigeons in the pan with the backs down, and put a little water in the pan; roast in a hot oven until they are done, and of a nice brown color; they should be basted often. Time, about 20 to 30 minutes. Garnish the pigeons with the bits of pork, slices of lemon and parsley. Make a gravy in the pan, and send it to the table in a gravy boat, with the pigeons. The juice of a lemon dripped over the birds after they are on the platter adds to their delicacy. Pigeon Pie.— Line a pie dish with thin slices of fat bacon, place on this the pigeons cut in quarters, three pigeons to a pie. Fill the interstices with veal taken from the loin or leg (of course uncooked); season with pepper and salt, and proceed as to the crust in the same way as for other meat pies. Time, about 1^ hours. Squabs (Young Pigeons). — Dress in the same manner as for "broiler" chicken; split down the back, pound flat with the rolling-pin, butter the broiling-iron, and cook over clear coals until a delicate brown, turning often. Sprinkle with a little salt and pepper when done, and spread with butter, and keep hot on the top shelf of the oven until ready to set on the table. Time, 4 to 6 minutes. PLOVER — Fricassee. — Dress, wash clean, and put to stew in just water to cover them; boil slowly for an hour, then add a little salt, and boil the water out rapidly, to brown the birds in the kettle; watch that they do not burn. Take out, put bits of butter on the birds and keep hot. Make a brown gravy in the kettle, pour over the birds, and send to the table. Fried Plover. — Skin the birds, reserving only the breast and legs — the remainder can go into the soup-kettle — wash and wipe them dry; roll in flour or bread crumbs, put in a hot well buttered frying-pan and fry until nicely browned on both sides; place on a hot platter, spread with butter, and sprinkle with a little salt and pepper, plovek. and keep the platter hot while making a gravy. Add more butter for the gravy, to that in the pan, and ^ pint of hot water. Mix a little cold water with a tablespoon of corn-starch, stir rapidly until it thickens, season with salt and pepper, and pour it over the birds. Serve with wild grape jelly, or some nice meat sauce.

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Pigeon Pie

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