Myra's cookery book

I Mix together in another stewpan. ^ Let it thicken. Pour it- boiling on I the pigeons and sert'e. J 40.-STEWED PIGEONS, with macaroni. Order. Ingredients. Quantities. Method. I... Macaroni 3 OZ. ... Boil in salt and water for ^ hour. 2... Butter 2 OZ. Melt in a stewpan. 3" Pigeons 2 Brown them in the butter on both sides. POULTRY. 171 STEWED PIGEONS, with macaroni — [continued). Order. Ingredients. Quantities. Method. 4... Salt, pepper ... Sprinkle over. 5" ... ... Take out the pigeons and keep them hot. 6... Flour I pinch ... Add to the butter, stirring well. 7... Small onions 3 or 4 ... 8... Mushrooms ... To taste I Add to the butter to flavour the g... Bunch of herbs ... ... j gravy. 10... Salt, pepper ... ... IX... Good stock ... I pint ... Pour into the stewpan, stir well. 12... ... ... Drain the macaroni from the water. and put it into the gravy. 13... ... ... Let it simmer for 20 minutes. 14... ... ... Put in the pigeons and let them stew till tender. 15... ... ... Put the pigeons on a hot dish. 16... ... Remove the bunch of herbs, thicken the sauce with butter and flour, heat it up and pour it with the macaroni into the dish. Note.— Pigeons can be stewed in the same way with peas or asparagus tops instead 01 macaroni. = r ■ 41. — PIGEONS, a In crapaudine. Order. Ingredients. Quantities. Method, t... Pigeons 2 Cut them down the back and flatten them out. 2... Salt, pepper... ... Sprinkle all over. > 3-- Butter I oz. Melt in a stewpan. 4... Brown the pigeons in the butter. 5... ... Put them to press between two stew- pan lids with a weight on the 6... Eschalots 3 upper one. 7... Parsley A few Chop them fine and add to the sprigs > butter, and stir for a minute or 8... Chives 3 or 4 ... j too. 9... Stock 1 pint ... Add to the butter, still stirring. 1^2 MYRA'S COOKERY BOOlL PIGEONS, a la crapaudine — {continued). Order. Ingredients. Quantities. Method. 10... Salt, pepper... A pinch of each Add. II... ... Simmer till the gravy is reduced to half the quantity. 12... Butter I oz. Melt on the fire. 13... Bread crumbs 3 oz. ... Finely crumbled. 14... ... Dip the pigeons in the melted butter and roll them in the bread crumbs. 15... ... Broil on a gridiron over a slow fire, 5 minutes on each side. 16... Vinegar A few drops Add to the sauce. 17... «•« ... Pour the sauce into a dish, put the pigeons in and serve. 42.— STUFFED PIGEONS, « la crapaudine. Order. Ingredients. Quantities. Method. I... Pigeons 2 Prepare as described at 41. 2... Livers ... ... Chop fine. 3”' Sausagemeat i lb. ... do. 4... Bacon iib. ... do. 5"' Bread crumbs I lb. ... Soak in milk and then drain. 6... Yolks of eggs 2 Beat up. 7... Salt, pepper, | and spice I To taste | Mix all the ingredients together with the yolks of eggs to form the stuffing. 8... ... •• • ... Fill the pigeons with the stuffing. g... White of egg 2 beaten Brush over the pigeons. 10... Butter up I oz. Butter an earthen baking dish. II... ... ... ... Put the pigeons in and bake for i hour. 12... Lemon juice... Small Add to the gra\'y from the pigeons quantity before serving. GAME, 173 SECTION IX.— GAME. l.-HAUNCH OF VENISON, roasted. Order. Ingredients. Quantities. Method. I... Haunch of venison ...