The Cook County cook book

ROAST PIGEONS.— Wash and thoroughly clean the pigeons; wipe them dry, season them on the inside 'with pepper and salt, and put a good-sized piece of butter into the body of each bird. Roast them before a clear, bright fire, basting them well all of the time. Serve with gravy and bread sauce, or garnish with fried parsley, and serve with parsley and butter added to a little gravy. — Mrs. A. E. Whitney, 1760 Edgewater Place, Chicago, 111. VARIATION I. — Clean and truss 2 young pigeons. Mince the livers, and mix 2 oz. of finely-grated bread crumbs, 2 oz. of fresh butter, -an onion, finely minced, a teaspoon of shredded parsley, a little salt, pepper, and grated nutmeg with it. Fill the birds with this forcemeat, fasten a slice of fat bacon over the breast of each, and roast. Make a sauce by mixing a little water with the gravy which drops from the birds, and boiling it with a little thickening; season with salt, pepper, and chopped parsley. — Mrs. E. D. Kelley, Winnetka, 111. POTTED PIGEONS.— Draw and clean. Break the legs just above the feet; leave enough below the joint to tie down to the tail. Wash and wipe. If old and tough, cover them with vinegar, spiced and flavored with onion, and let them stand several hrs. This makes them tender. Drain and wipe; stuff, if you like, with cracker crumbs highly seasoned and moistened with butter. Dredge with salt, pepper and flour. Fry several slices of salt pork, cut 1 large onion fine, and fry in the salt pork fat. Put the crisp fat in the stewpan, add the fried onion, then brown the pigeons all over in the fat left in the pan. Put them in the stewpan;' add a pinch of herbs, tied in a bag. Simmer from 1 to 3 hrs., or till the pigeons are tender. Remove the fat from the broth, season to taste, and thicken with flour and butter, cooked together. Strain over the pigeons, and serve hot. — Mrs. C. J. Canthorn, Wilmette. 111. STEWED PIGEONS.— Clean and truss the pigeons, partially cover with boiling water. Add 1 onion, 5^ carrot andi'^some parsley. Cook slowly, until tender, season with salt and pepper. Have ready some slices of buttered toast, and place the pigeons on these. Garnish with parsley and olives. Thicken the broth with a little flour, and serve. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. PIGEONS STEWED IN BROTH.— Clean, singe and truss the pigeons in the same manner as fowls. Cut as many slices of bacon as there are pigeons into bits; put into a saucepan with a sliced onion, brown slightly, then put in the pigeons, a sprig .or two of parsley, and a bay leaf; half cover with water or light stock, and let simmer until tender, turning once or twice and adding salt and pepper and more liquid, if needed. When tender, cut and draw the threads with which the birds were trussed and dispose the pigeons in nests of hot spinach, arranged: on slices of toast. Garnish with stuffed olives. Remove the fat from the broth, thicken it with flour, smoothed in water; strain, and use as a sauce. — Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111.