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Classic
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page 87
turning them so they will brown nicely; then heat and add the liquor poured off;
add extra thyme, pepper, and keep turning until the pigeons and gravy are nicely
browned. Thicken with a little flour, and serve with the gravy poured over them;
garnish with parsley.
PIGEON PIE.
Take half a dozen pigeons; stuff each one with a dressing the same as for
turkey; loosen the joints with a knife, but do not separate them. Put them in a
stew-pan with water enough to cover them, let them cook until nearly tender,
then season them with salt and pepper and butter. Thicken the gravy with flour,
remove and cool. Butter a pudding-dish, line the sides with a rich crust. Have
ready some hard-boiled eggs cut in slices. Put in a layer of egg and birds and
gravy until the dish is full. Cover with a crust and bake.
BROILED PIGEONS OR SQUABS.
Split them down the back and broil the same as chicken; seasoning well with
salt, pepper and plenty of butter. Broil slices of salt pork, very thin; place a
slice over each bird and serve.
SQUAB POT-PIE.
Cut into dice three ounces of salt pork; divide six wild squabs into pieces, at
the joints; remove the skin. Cut up four potatoes into small squares, and
prepare a dozen small dough balls.
Put into a yellow, deep baking-dish the pork, potatoes and squabs and then the
balls of dough; season with salt, white pepper, a dash of mace or nutmeg; add
hot water enough to cover the ingredients, cover with a "short" pie-crust and
bake in a moderate oven three-quarters of an hour.
--Palmer House, Chicago.
WOODCOCK, ROASTED.
Skin the head and neck of the bird, pluck the feathers, and truss it by bringing
the beak of the bird under the wing, and fastening the pinion to the thigh;
twist the legs at the knuckles and press the feet upon the thigh. Put a piece of
bread under each bird to catch the drippings, baste with butter, dredge with
flour, and roast fifteen or twenty minutes with a sharp fire. When done, cut the
bread in diamond shape, each piece large enough to stand one bird upon, place
them aslant on your dish, and serve with gravy enough to moisten the bread;
serve some in the dish and some in the tureen; garnish with slices of lemon.
Roast from twenty to twenty-five minutes.
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