Mrs. Maclurcan's cookery book

2 hard boiled eggs A tablespoonful chopped Pepper and salt and a little parsley nutmeg Butter I egg 6 peppercorns. Mode. — Pluck and wash the pigeons (try ana get young ones), then make a stuffing of the livers chopped very finely, mix them with the breadcrumbs, lemon, chopped parsley and suet, rub the yolks of two hard boiled eggs through a sieve, season with black pepper, salt and a little grated nutmeg, moisten it all with an egg and a tablespoonful of butter ; fill the crops of the pigeons with the mixture and tie them securely. Brown the birds in a frying pan with a little hot fat, sprinkle with pepper and salt, put them into an earthenware pot with a small bunch of parsley, a sprig of thyme, half a dozen pepper corns, a few cloves, a glass of claret, and a pin^ of stock or water, a little celery if you have it ; cover the jar with a lid, put Game it into a saucepan of boiling water, which must be kept full and boiling until the pigeons are done. Allow them to remain for two hours in the boiling water, take out the pigeons, strain the gravy, put it into a saucepan for about five minutes and thicken with browned flour ; pour the gravy over the pigeons and serve with slices of lemon. 434— PIGEON PIE, 4 pigeons 1 lb. gravy beef Pepper and salt 4 hard boiled eggs Puff paste. Mode. — Cut each pigeon into four, place them in a saucepan with the gravy beef (cut into rather small pieces), pepper and salt, allow them to stew for about half an hour, take out the pigeons and strain the gravy. Put the pigeons in a pie-dish with two or three slices of ham, pepper and salt. Cut up the eggs, pour over the gravy, cover with a nice puff paste and bake for twenty minutes. 435— BRAISED PIGEONS, 4 pigeons Breadcrumbs Pe]3per and salt Butter. Mode. — Get very young birds, cut them in half, spread each with butter, then s^prinkle over a little pepper and salt, cover each piece with breadcrumbs, a little chopped parsley, and on top of each put a piece of butter and bake in a slow oven until the birds are cooked, which should take about half an hour. 436— SAUTE OF PIGEON. 4 pigeons Tablespoonful of flour Salt and black pepper Mushrooms Glass of port wine Ijemon. Mode. — Skin the birds and cut each into four pieces, fry them in boiling fat a nice brown, place them in a dish and keep warm. Brown some flour and mix with a little gravy or stock, when nicely thick chop up the mushrooms, Game. and add with pepper and salt to taste, add the wine and juice of a lemon also and pour over the pigeons, allow them to remain in the oven for about a quarter of an hour. Serve with mashed potatoes. 437— ROAST SCRUB TURKEY. 1 turkey Piece of bacon fat Little flour Dripping. Mode. — Pluck and clean the turkey nicely, rub it over with a little flour, put it in a baking tin with the dripping, place pieces of bacon fat over the breast, keep basting it well all the time and bake for an hour. Serve with bread sauce. 438— THE SCRUB TURKEY. The scrub turkey is a very small bird, not much larger than a wild duck, with a breast like a pheasant and flesh as white, in fact, I have often served it as pheasant and people have not known the difference. It is a most delicious bird, one of Australia's best 439— ROAST WONGA PIGEON. 6 pigeons Juice of 3 lemens Saltspoonful of cayenne J- a pound of butter