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 to render it thinner and more tender, season with salt, pepper, a pinch of spices and little pieces of butter, roll it and put inside the pigeon sewing the opening. The liver and giblets of the pigeon can be cooked apart in brown stock or in butter, after being chopped. With the resulting gravy the cutlet can be smeared. In this way the different flavor of the two qualities of meat is better amalgamated.

The ingredients for this dish are a slice of beef half an inch thick, weighing about one pound, half a pound or less of lean milk veal, two small slices of ham and two or three of tongue, one scant tablespoonfultablespooful [sic] of grated cheese, a piece of butter, two chicken livers, one egg, a crumb of bread as large as a closed fist.

Make a hash with a small onion, a little celery, carrot and parsley, put it on the fire with the butter and when it is browned, place in the saucepan the veal cut in small pieces and the chicken livers, season with little salt and pepper and complete the cooking with a little broth. Remove the veal and chicken when cooked, and chop them fine. In the gravy that remains make a pap rather hard with the crumb of bread, moistening