Page:Mrs Beeton's Book of Household Management.djvu/804

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Ingredients.—2 or 3 Bordeaux Pigeons salad-oil or oiled butter, salt and pepper.

Method.—Split the birds down the back, flatten them with a cutlet-bat, and skewer into shape. Brush over with oil or butter, season with salt and pepper, and grill over or in front of a clear fire from 15 to 20 minutes, turning frequently. Serve with tomato, piquante, brown, mushroom, or other suitable sauce.

Time.—From 15 to 20 minutes. Average Cost, 1s. to 1s. 6d. each,. [sic] Sufficient, for 4 or 6 persons.

Ingredients.—4 pigeons, veal forcemeat, 2 or 3 ozs. of butter, ½ a pint of strong beef stock, 1 oz. of flour, 1 finely-chopped onion, 1 glass of port or claret, salt and pepper.

Method.—Truss the pigeons as if for roasting, fry them in hot butter until well-browned, then place them in a stew-jar. Brown the onion in the butter, turn both into the stew-jar, add the stock, and a good seasoning of salt and pepper, and cover closely. Place the jar in a saucepan of boiling water, or, if more convenient, in the oven in a baking tin filled with water, and cook slowly for 2 hours. Knead the flour and 1 oz. of butter together, divide it into small pieces, and add these to the contents of the jar about ½ an hour before serving. Shape the forcemeat into small balls, egg-crumb them, fry them in hot butter or fat, and drain well. Add the wine 15 minutes before serving. Serve with the sauce poured over, and garnished with the fried forcemeat balls.

Time.—About 2½ hours. Average Cost, pigeons from 1s. to 1s. 6d. Sufficient, for 6 to 8 persons. Seasonable any time.

Ingredients.—2 or 3 pigeons, 1 lb. of rump steak, ¼ of a lb. of ham or lean bacon, ¾ of a pint of good stock, 2 hard-boiled eggs, the yolk of 1 egg, puff paste, salt and pepper.