Virginia Cookery-book

Take six fat young pigeons, put them in a pot, with a slice of pork beneath them, cut the thickness of a silver dollar, and two table-spoonfuls of butter, but no water at all. Let them remain over a gentle fire for two hours, keeping the pot well covered ; during this time put in a handful of chopped onions and parsley; stir now and then, to prevent burning ; after two hours put in the pot half a tumbler of claret, with a little red pepper, salt, and cloves. Let the pigeons stew for half an hour longer, then take a little of the gravy from the pot and thicken it with a teaspoonful of flour; return this to the pot, and stir well. Have ready some slices of hot buttered toast on a dish, and upon these lay the birds ; pour the gravy over the whole. Mutton-chops cooked in the same way are very good. RICE PIE. Take two large or three small chickens, and cut them up and half fry them; then boil one and a half pints of rice until the grains are done. One large spoonful of butter, stirred into the rice while hot. Beat up five eggs well, and stir them into the rice, with a little salt and pepper; nutmeg also if the flavor is admired. Put the chickens into a baking dish, and cover them with the rice. Brown in an oven not too hot. 110 VIRGINIA COOKERY-BOOK, CHAPTER X. CATStTPS AND SAUCES. Cucumber Catsup, No. 1. — Cucumber Catsup, No. 2. — ^Tomato Savoy.— Chelsea Sauce.— Pepper Sauce. — Cranberry Sauce. — Celery Sauce. — Drawn-butter Sauce. — Dutch Sauce. — ^Fish Sauce. — Lobster Sauce.— Sauce for Hockflsh. — Sauce for Roasted Wild Duck. — Egg Sauce. — Sauce for Venison. — Green Tomato Catsup. — Cold Tomato Sauce.- Sauce for Lettuce. — Mint Sauce for Lamb. —Apple Sauce for Goose. — Russian Sauce. — ^Tomato Catsup, Nos. 1,2, and 3. — A Nice Store Sauce. —Tomato Sauce. — Oyster Sauce. — Cucumber Sauce. — Bay Sauce. — Gooseberry Catsup. — Walnut Catsup, No. 1. — Walnut Catsup, No. 2. — Cucumbet Catsup — Worcestershire Sauce. CucuMBBB Catsup, No. 1. Take fair-sized cucumbers, such as are sliced for table use. Peel them and grate. To two quarts of grated cucumber put eight onions chopped fine, two table-spoonfuls of black pepper, three table - spoonfuls of salt, one teaspoonful of Cayenne pepper, one pound of white sugar, and bottle, corking and sealing up tight. Cover with vinegar. Cucumber Catsup, Ko. 2. Take three dozen well-grown cucumbers and six white silver-skin onions. Peel both and chop as fine as possible. Sprinkle upon them half a pint of salt, put the whole in a sieve, and let it drain for eight hours ; then take a teaoupful of mustard-seed^ half a cupful of ground black pepper, and mix them well with the cucumbers and onions. Put the whole in a stone jar, and fill with the Strongest vinegar. Close very tightly. VntQINiA COOKEHT-BOOK. Ill Tomato Savoy. Have the tomatoes peeled and sliced, and boil four pounds of the vegetable in one pint of vinegar and two pounds of sugar. Season with one ounce each of cinnamon, cloves, and mace. Brown sugar seasons tomatoes better than white. Chelsea Sauce. Twenty-four large ripe tomatoes, eight white onions, six pods of red pepper, three pints of good vinegar, eight table-spoonfuls of brown sugar, a teacupful of salt, one table-spoonful of cinnamon, one table-spoonful of allspice, one of nutmeg, and one of cloves. Peel the tomatoes and chop up the onions. Boil all together well, strain, and seal up while hot. Many think this sauce superior to tomato catsup. Pepper Sauce.