Stuffing for Pigeons

Ingredients

• 1 cup hot, riced potato
• 1 tablespoon butter
• y^ teaspoon salt
• J^ cup soft stale bread crumbs
• 3^ teaspoon pepper
• 1 teaspoon finely chopped chives
• 1 egg yolk
• Few grains poultry seasonings

Method

1. 1

   Mix ingredients in the order given and fill body of pigeons.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 32. The excerpt below is the record exactly as published.

STUFFING FOR PIGEONS 1 cup hot, riced potato. 1 tablespoon butter. y^ teaspoon salt. J^ cup soft stale bread crumbs 3^ teaspoon pepper. soaked in water then 1 teaspoon finely chopped wrung in a napkin. ' chives. 1 egg yolk. Few grains poultry seasonings. Process: Mix ingredients in the order given and fill body of pigeons. ASPARAGUS WITH BUTTER SAUCE Untie the bunches, wash and remove scales. Cut off the hard part of spears as far up as they will snap. Retie, and cook in boiling salted water until tender (about fifteen minutes), leaving the tips out of water the first ten minutes of cooking. Drain, remove strings. Arrange in hot serving dish and pour over two tablespoons melted butter (for each bunch), sprinkle with salt and pepper. SPINACH SALAD Pick over and wash in several waters or until no sand is left in bottom of bowl, one-half peck spinach. Drain and cook in its own juice and the water that clings to the leaves (if spinach is old, cook it in plenty of water), until soft. Drain dry as possible and chop finely. Season with salt, pepper and Tarragon vinegar. Cut bacon in shreds crosswise, then cut shreds in small bits. Saute them until delicately browned and crisp, skim them from the fat, add them to spinach, add one tablespoon of bacon fat. Butter lightly small Dairole molds and pack solidly with spinach. Chill, unmold and arrange on thin slices of cold, boiled ham, tongue or Bologna sausage, trimmed in circular pieces a trifle larger than mold of spinach. Arrange each portion in a nest of parsley or cress, and fill depression on top of spinach with Mayonnaise or Sauce Tartare (for recipe see Page 84). TkM Sunday 5^ Suiiday Dtntters 71 Cream of Asparagus Braised Calf's Liver Rice au Gratin Carrots and Turnips in Cream Sauge Asparagus Salad Custard Pie Edam Cheese Coffee Iced Tea 4 — K CREAM OF ASPARAGUS (For recipe see Page 66.) BRAISED CALF'S LIVER Wipe liver and skewer into shape, if necessary. Draw small lardoons through the liver, in parallel rows, leaving each lardoon extend one-half inch above surface. Place liver in a casserole or Dutch oven, surround with remnants of lardoons. Sprinkle with salt, pepper and dredge with flour. Surround with one-third cup each of carrots, onion and celery, cut in small cubes; add one-half teaspoon peppercorns, six cloves, one spray parsley, a bit of bay leaf and two cups hot Brown Stock or water. Cover closely and cook in a slow oven two hours. Remove cover the last half hour of cooking that liver may brown richly. Remove liver to serving platter, set aside in a warm place. Strain liquor in casserole and use for making a Brown Sauce. Pour sauce around liver and serve. Braised liver may be served cold, thinly sliced. RICE AU GRATIN \]/2 cups steamed or boiled rice. 3^ lb. grated cheese. 1 tablespoon salt. Cayenne. 13^ tablespoons butter. Milk. Buttered cracker crumbs. 72 5 2 Sunday Dinners ^urd Sunday Process: When steaming or boiling the rice, allow one table- spoon of salt for seasoning. Butter a baking dish and cover with a layer of rice, dot over with some of the butter. Sprinkle with a thin layer of cheese and a slight sprinkle cayenne; repeat alternate layers until rice and cheese are used. Pour on milk to half the depth of baking dish, cover with buttered cracker crumbs and bake in oven until cheese melts and crumbs are brown. CARROTS AND TURNIPS IN CREAM SAUCE Scrub, scrape and cut carrots in small cubes. Wash, pare and cut purple-top turnips the same. (There should be one and one- half cups of each.) Cover each (in separate vessels) with boiling water and cook until tender; add salt the last half hour of cooking. Drain well, toss together and reheat in one and one-half cups Thin White Sauce. ASPARAGUS SALAD Cook asparagus in the usual way, drain and slip three or four spears through an onion ring just large enough to hold them. Ar- range these fagots in nests of crisp lettuce heart leaves. Just before serving pour over French Dressing to which has been added one tablespoon of finely chopped chives

Cook this with the app: pantry check, scaling, and the assistant.