Page:Mrs Beeton's Book of Household Management.djvu/802

714 nearly 1 hour. A few minutes before serving skim off all the fat, add the flour, previously blended with a little cold water, stir until the sauce reboils, season to taste, and simmer at least 10 minutes to cook the flour. Remove the trussing strings, cut the birds in halves, arrange them neatly on a hot dish strain the sauce over, group the vegetables and bacon round the dish, and serve.

Time.—About 1¼ hours. Average Cost, from 1s. to 1s. 6d. each. Sufficient' for 6 or 7 persons.

Ingredients.—2 pigeons, 2 ozs. of butter, ¾ of a pint of curry-sauce No. 241 (see "Sauces"), boiled rice.

Method.—Make the sauce as directed, strain, replace in the stewpan, and keep hot until required. Divide each pigeon into 4 quarters, fry them in hot butter until well-browned, and drain them free from fat. Put them into the sauce, let the stewpan stand for about ½ an hour, where its contents will remain just below simmering point, then serve with plainly-boiled rice handed round at the same time.

Time.—To cook in the sauce, about ½ an hour. Average Cost, pigeons, 2s. 6d. to 3s. Sufficient for 4 or 5 persons.

Ingredients.—3 pigeons, 6 ozs. of liver farce or stuffing, No. 398, 1 pig's caul, ½ a pint of Espagnole sauce (see Sauces), 1½ ozs. of butter, 1 white of egg, glaze, asparagus points, green peas, or other suitable vegetable.

Method.—Split the pigeons in half, remove all bones except the leg bones, leave the feet attached, but cut off the tips of the toes; season well, fold the skin underneath, form the birds into a nice plump shape, fry lightly on both sides in hot butter and press between 2 dishes until cold. Wash the caul in salt and water and dry well before using.