Cassell's dictionary of cookery

— Roast a couple of young pigeons in the usual way. Wash and pick two or three hunches of young water- cress, and dry them well. To do this, put them into a dry cloth, take hold of this by the four corners, and shake the leaves until they are dry. Put them on a dish, sprinkle a little salt over them, lay the pigeons upon them, and pour brown gravy over. The cresses are sometimes arranged round the dish instead of being placed under the birds. Time, half an hour to roast the pigeons. Probable cost, 2s. Sufficient for two persons. Pigeon Soup. — Take half a dozen plump pigeons and roast them lightly. Pick off the best of the meat and lay it aside. Flour the bones well, and crush them in a mortar. Cut into small pieces a large carrot, an onion, an ounce of lean ham, and half a head of celery, and fry these in butter with a bay-leaf, a bunch of parsley, a small sprig of thyme, three cloves, and half a blade of mace. Stir these ingredients over the fire until they are brightly browned. Add the crushed bodies of the birds and four ounces of brown thickening — or, failing this, a hump of butter rolled in flour — and moisten the whole with a quart of stock or water. Bring the liquid to the boil, skim thoroughly, let it simmer gently for an hour, then strain the soup, and pulp the vegetables through a tammy. Pour the soup back into the pot, add the flesh of the pigeons, and pepper and salt if required. Skim it again, and serve very hot. Time, altogether, about three hours. Probable cost, 5s. 6d. Sufficient for eight or nine persons. Pigeons, Stewed. — Pluck and draw two plump young pigeons, and divide them into quarters. Put these into a stewpan with a little salt, and a small quantity of water, say as much as will three-parts cover them. Place the lid on the saucepan, and let the birds stew gently until they are almost done, then add a pinch of pepper, and half an ounce of fresh butter, and let them simmer again until they are sufficiently cooked. Take them up, thicken the gravy with a teaspoonful of flour mixed smoothly in it, and add two table-spoonfuls of chopped parsley. Let it boil, then draw it from the fire, let it cool for a minute, and stir into it a well-beaten egg. Put the pigeons in again to get hot, and serve immediately. The gravy must not boil after the egg is added. A little cream is a great improvement to this dish, though it may be dispensed with. Time, twenty minutes to stew the pigeons. Probable cost, Is. 9d. Sufficient for two persons. Pigeons, Stewed (another way). — Truss four plump yoimg pigeons as if for boiling; cover their breasts with thin slices of fat bacon tied securely on with twine, and stew them in a little veal broth according to the directions given for " Stewed Pigeons." Whilst the pigeons are stewing, prepare a mixture of vegetables, such as French beans, carrots, turnips, and cauliflowers, and arrange it so that they shall be done enough at the same time as the pigeons.