Beef
marrow rolled between the fowl and the goose, will greatly enrich it.
Put it all together in a pan, with two quarts of beef gravy, the bones
of the goose and fowl, sweet herbs and onion; cover close, and stew an
hour slowly; take up the goose; skim off the fat, strain, and put in
a glassful of good port wine, two tablespoonfuls of ketchup, a veal
sweetbread cut small, some mushrooms, a piece of butter rolled in
flour, pepper and salt; stew the goose half an hour longer; take up
and pour the ragout over it. Garnish with lemon.
HOW TO ROAST PIGEONS.--Take a little pepper and salt, a piece of
butter, and parsley cut small; mix and put the mixture into the
bellies of the pigeons, tying the necks tight; take another string;
fasten one end of it to their legs and rumps, and the other to a
hanging spit, basting them with butter; when done, lay them in a dish,
and they will swim with gravy.
HOW TO BOIL PIGEONS.--Wash clean; chop some parsley small; mix it with
crumbs of bread, pepper, salt and a bit of butter; stuff the pigeons,
and boil 15 minutes in some mutton broth or gravy. Boil some rice soft
in milk; when it begins to thicken, beat the yolks of two or three
eggs, with two or three spoonfuls of cream, and a little nutmeg; mix
well with a bit of butter rolled in flour.
HOW TO BROIL PIGEONS.--After cleaning, split the backs, pepper and
salt them, and broil them very nicely; pour over them either stewed or
pickled mushrooms, in melted butter, and serve as hot as possible.
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