Page:Mrs Beeton's Book of Household Management.djvu/805

Rh Method.—Cut each pigeon into 4 or more pieces, according to their size; cut the beef into small thin slices, the ham into strips, and the eggs into sections or slices. Put these ingredients into a pie-dish in layers, season well, and pour in stock to ¾ fill the dish. Put on the cover (see "Veal and Ham Pie," No. 798), brush over with yolk of egg, bake in quick oven until the paste is risen and set, then cook at a lower temperature for about 1 hour. Have ready a few of the pigeons' feet, scalded and the toes cut off, also the remainder of the stock. Before serving, pour in the stock through the hole in the centre of the pie, and replace the pastry ornament with the feet, fixing them in a nearly upright position. The pie may be served either hot or cold; if the latter, the stock must form a jelly when cold.

Time.—About 1½ hours, to bake the pie. Average Cost, 4s. to 4s. 6d. Sufficient, for 6 to 8 persons. Seasonable at any time.

Ingredients.—Pigeons, bacon, watercress, salad-oil, salt and pepper, Espagnole, tomato or piquante sauce (see Sauces), croûtons of fried bread.

Method.—Draw and truss the birds, cover each breast with a slice of larding bacon, and roast before a clear fire or in a brisk oven for about 20 or 30 minutes, according to age and size. Baste frequently, and a few minutes before serving remove the bacon to allow the breasts to brown. Remove the trussing strings, replace the bacon, serve each bird on a croûton, garnish with watercress previously washed, dried, and seasoned with salt, pepper, and salad-oil, and serve the sauce in a sauce boat.