1. Pigeons k la Crapaadine. Pick the pigeons, cut off the claws, truss them with the legs inwards, and then with your left hand press on the breast, and scollop one half of the flesh of the breast ; turn this down on the table, flatten it with your knife, dust it over with salt and pepper; break the yolks of two eggs into a plate, brush the pigeons all over with them, then dip them into crumbs of bread, next into melted butter, then into crumbs of bread again, which you level as smooth as possible. Now broil the pigeons on a slow fire, that they may get thoroughly done without being burnt. Ascertain when they are done enough by thrusting the point of your knife into the fleshy part of the leg. If no blood issues, then they are done. Serve under them an Italian (p. 836), or some rich gravy. Your sauce may be prepared in the following way: — Chop a dozen of shallots, and put them into a stew-pan with two spoonfuls of vmegar ; boil them till there is no vinegar left; then put in a little broth or gravy of roast meat, with raspings of bread✪ Pigeons à la Crapaudine, salt, pepper, etc. Let this boil for a short time, pour it over the pigeons, and send up hot. If you put to it a small bit of glaze or portable soup, it will improve the flavour. *? 248 THE THOIiOUGH GOOD COOK. 2. To Roast Pigeons. Let them be cropped and drawn as soon as killed, and wiped inside as well as possible. They will be ready for the spit in from twelve to forty-eight hours, according to the weather; and are in full season from June to November. If kept too long, they lose their flavour. When they are to be„ dressed, they must be well washed in several waters. Then stuff with parsley parboiled and chopped, and butter about the size of a nutmeg for each bird, a few bread- crumbs, and the liver chopped if it is liked. Season rather highly with pepper and salt. Twenty to twenty-five minutes will roast them. Dust with flour, and froth with fresh butter. Parsley and butter, or plain melted butter, is served in the dish, and is more suitable for mild-flavoured birds of all kinds than meat gravy, which has so strong a predominat- ing flavour of its owm. Garnish wdth fried bread-crumbs, or slices of bitter orange. Bread-sauce, orange gravy sauce, or rice sauce. Serve with dressed French beans, or asparagus, or cucumber. 3. Pigeons on the Skewer. Take as many pigeons as you require to be cooked, and after properly cleaning them, being careful to remove the entrails, salt and pepper them inside ; then encase them in slices of fat bacon ; roll round them sage leaves ; tie each pigeon up tightly Avith string ; put them on the skewer and roast them. 4. Pigeon Pie. Put a few thin slices oT heef into a dish, and the pigeons✪ To Roast Pigeons over them, well seasoned with salt, pepper, and spices, the POULTRY, GAME, ETC. 249 yolks of a few eggs within the intervals, and a spoonful of broth; cover the whole Avith plain paste, or with puff paste, etc. 5. Pigeon Pudding. Line a basin with rich paste half an inch thick ; put in three pigeons, with about half a pound of beef-steak from well-hung meat, the yolks of three hard-boiled eggs, salt, pepper, and spices ; and pour in gravy from the bones or trimmings✪ Pigeon Pudding, with brown stock as a foundation, to half the depth ; cover with paste, and tie in a cloth. The pudding will require about three hours' boiling.

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1. Pigeons k la Crapaadine. Pick the pigeons, cut off the claws, truss them with the legs inwards, and then with your left hand press on the breast, and scollop one half of the flesh of the breast ; turn this down on the table, flatten it with your knife, dust it over with salt and pepper; break the yolks of two eggs into a plate, brush the pigeons all over with them, then dip them into crumbs of bread, next into melted butter, then into crumbs of bread again, which you level as smooth as possible. Now broil the pigeons on a slow fire, that they may get thoroughly done without being burnt. Ascertain when they are done enough by thrusting the point of your knife into the fleshy part of the leg. If no blood issues, then they are done. Serve under them an Italian (p. 836), or some rich gravy. Your sauce may be prepared in the following way: — Chop a dozen of shallots, and put them into a stew-pan with two spoonfuls of vmegar ; boil them till there is no vinegar left; then put in a little broth or gravy of roast meat, with raspings of bread, salt, pepper, etc. Let this boil for a short time, pour it over the pigeons, and send up hot. If you put to it a small bit of glaze or portable soup, it will improve the flavour. *? 248 THE THOIiOUGH GOOD COOK. 2. To Roast Pigeons. Let them be cropped and drawn as soon as killed, and wiped inside as well as possible. They will be ready for the spit in from twelve to forty-eight hours, according to the weather; and are in full season from June to November. If kept too long, they lose their flavour. When they are to be„ dressed, they must be well washed in several waters. Then stuff with parsley parboiled and chopped, and butter about the size of a nutmeg for each bird, a few bread- crumbs, and the liver chopped if it is liked. Season rather highly with pepper and salt. Twenty to twenty-five minutes will roast them. Dust with flour, and froth with fresh butter. Parsley and butter, or plain melted butter, is served in the dish, and is more suitable for mild-flavoured birds of all kinds than meat gravy, which has so strong a predominat- ing flavour of its owm. Garnish wdth fried bread-crumbs, or slices of bitter orange. Bread-sauce, orange gravy sauce, or rice sauce. Serve with dressed French beans, or asparagus, or cucumber. 3. Pigeons on the Skewer. Take as many pigeons as you require to be cooked, and after properly cleaning them, being careful to remove the entrails, salt and pepper them inside ; then encase them in slices of fat bacon ; roll round them sage leaves ; tie each pigeon up tightly Avith string ; put them on the skewer and roast them. 4. Pigeon Pie. Put a few thin slices oT heef into a dish, and the pigeons over them, well seasoned with salt, pepper, and spices, the POULTRY, GAME, ETC. 249 yolks of a few eggs within the intervals, and a spoonful of broth; cover the whole Avith plain paste, or with puff paste, etc. 5. Pigeon Pudding. Line a basin with rich paste half an inch thick ; put in three pigeons, with about half a pound of beef-steak from well-hung meat, the yolks of three hard-boiled eggs, salt, pepper, and spices ; and pour in gravy from the bones or trimmings, with brown stock as a foundation, to half the depth ; cover with paste, and tie in a cloth. The pudding will require about three hours' boiling.

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