The Swedish, French, American cook book

Cut pigeon in four (cutting legs and second joints together, wings and breast together). Put in a pan with three cups water, one cup sherry, onions, carrots, pepper and salt and let simmer slowly until well done — about one and a half to two hours, according to size and age of the pigeons. Cook one and a half pounds mush¬ rooms (if large, cut in four; if medium, in halves; and if button, leave whole); add two cups water and half cup sherry and cook from fifteen to twenty minutes. When done, put one large table¬ spoon butter in a saucepan; add two tablespoons flour, one cup of the mushroom juice, and one cup from the stock of the pigeons; flavor with some more sherry, pepper and salt to taste; color with kitchen bouquet and beef extract; have it a golden brown shade. Take the pieces of pigeon, put into the sauce, also the mushrooms; let simmer together from ten to fifteen minutes. In the meantime, make a nice pie from pufF paste, fill the crust (that has been heated), put the cover on. Place on a warm platter; garnish with par¬ sley at the side. Serve as an entree. It can also be served as a joint with potatoes and green vegetables. Pigeon Stew with Mushrooms, a la Edla Dahlgren Ragout de Pigeon aux Champignons, a la Edla Dahlgren Cut pigeons in four (cut leg and second joint together, wing and breast together). Put in a pan with three cups water, one cup sherry, onions, carrots, pepper and salt; let simmer slowly until well done — about one and a half to two hours, according to the size and age of the pigeons. Cook one and a half pounds mush¬ rooms (if large, cut in four; if medium, in halves; if button, leave whole); add two cups water and half cup sherry, and cook from fifteen to twenty minutes. When done, put one large tablespoon butter in a saucepan; add two tablespoons flour, one cup of the mushroom juice, one cup of the stock from the pigeons; flavor with more sherry, pepper and salt to taste; color with kitchen bouquet and beef extract a golden brown shade. Put the pieces of pigeon into the sauce, also the mushrooms; let simmer together from ten to fifteen minutes. Arrange on a platter with half moons of pastry around. Serve as a luncheon or supper dish. Pigeon Stew ( Ragout de Pigeon ) a la William Cut pigeons in four (cut leg and second joints together, wing and breast together) ; put in a pan with three cups water, one cup sherry, onions, carrots, bay leaves, pepper and salt to taste; let simmer slowly from one to one and a half hours. When nearly done, add a dozen small white onions and small scooped-out carrots; color with kitchen bouquet and thicken with cornstarch (make a nice brown shade). Dish up on a platter with the vegetables in the centre; garnish with parsley. Serve for luncheon. Roast Squab ( Pigeonneau roti) a la Walde