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Classic
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page 90
Before the rest of it begin to set, pour it over the birds, so as to be three
inches above the feet. This should be done full twenty-four hours before
serving.
This dish has a very handsome appearance in the middle range of a second course;
or when served with the jelly roughed large, it makes a side or corner thing,
its size being then less. The head should be kept up as if alive, by tying the
neck with some thread, and the legs bent as if the pigeon sat upon them.
To pot Pigeons.
Let them be quite fresh, clean them carefully, and season them with salt and
pepper: lay them close in a small deep pan; for the smaller the surface, and the
closer they are packed, the less butter will be wanted. Cover them with butter,
then with very thick paper tied down, and bake them. When cold, put them dry
info pots that will hold two or three in each; and pour butter over them, using
that which was baked as part. Observe that the butter should be pretty thick
over them, if they are to be kept. If pigeons were boned, and then put in an
oval form into the pot, they would lie closer, and require less butter. They may
be stuffed with a fine force-meat made with veal, bacon, and then they will
cat excellently. If a high flavour is approved of, add mace, allspice, and a
little Cayenne, before baking.
Larks, and other small Birds.
Draw, and spit them on a bird-spit; tie this on another spit, and roast them.
Baste gently with butter, and strew bread-crumbs upon them till half-done; brown
and serve with fried crumbs round.
GAME.
To keep Game.
Game ought not to be thrown awav even when it has been kept a very long time;
for when it seems to be spoiled it may often be made fit for eating, by nicely
cleaning it, and washing with vinegar and water. If there is danger of birds not
keeping, draw, crop, and pick, them; then wash in two or three waters, and rub
them
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