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Classic
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page 81
enough gravy to keep the pie very moist. This can be done by adding plain
beef-stock or water as the pie bakes. Parboil the pigeons a little, also the
beef, before putting them in the pan, and then keep the water they were boiled
in to fill up the pie.
ROAST PIGEONS
Truss them when plucked and drawn, lay thin slices of fat bacon on their
breasts; bake them three-quarters of an hour, and then make a gravy with their
giblets, which should have been boiling for the purpose. Chop up the livers,
etc., brown them and serve with the pigeons. Thin the gravy with the stock the
liver was boiled in.
TO ROAST A SUCKING PIG
In selecting a pig for the table, one four weeks old is to be preferred. Let the
pig be prepared in the usual way by the butcher, that is scalded, drawn, etc.
Stuff it with a mixture of two or three onions, say half a pint when sliced and
chopped, and a dozen leaves of sage, pepper and salt; set this to simmer on the
fire, then throw in half a pint of bread crumbs if the pig is small--if a large
one, put a pint of crumbs--a quarter of a pound of butter, and the yolks of four
eggs. Cook this and stuff the pig with it; sew the pig up and put it in the oven
to roast; baste it often with a brush or swab dipped in olive oil, dust a little
sugar over it, and brown it evenly. Take off the head before serving, take out
the brains, put them in a stew pan; add to them some chopped parsley, pepper,
and salt, a cup of the gravy from the pig, and the juice of a lemon. Stir this
over the fire, and send it to the table hot in a separate boat.
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