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Classic
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page 143
JUGGED PIGEONS.
Truss and season the pigeons with pepper and salt; and having stuffed them with
a mixture of their own livers, shred with beef suet, bread crumbs, parsley,
marjoram, and two eggs; sew them up at both ends, and put them into the jug, the
breast downward, with half a pound of butter. Stop up the jug, so that no steam
can get out; then set them in a pot of water to stew. They will take two hours
and more in doing, and they must boil all the time. When stewed enough, take
them out of the gravy, skim off the fat clean; put in a spoonful of cream, a
little lemon peel, an anchovy shred, a few mushrooms; add a little white wine to
the gravy, and having thickened it with butter and flour, and dished up the
pigeons, pour the sauce over them. Garnish with sliced lemon.--From "The
Complete Woman Cook," published in 1796.
PARTRIDGE PIE.
Line a deep baking-dish with veal cutlets and over them place thin slices of ham
and a seasoning of pepper and salt; pluck, draw, wipe and quarter four
partridges, rub each part with a seasoning of pepper, salt, minced parsley and
butter; put in baking-dish, pour over them a pint of strong soup-stock, line the
edges of the dish with a light puff-paste, cover with the same, brush over with
the yolk of an egg, and bake one hour. If the paste is in danger of becoming too
brown, cover with a thick paper.
PRAIRIE CHICKENS.
Cut out all shot, wash thoroughly but quickly, using some soda in the water,
rinse and dry, fill with dressing, sew up with cotton thread, and tie down the
legs and wings; place in a steamer over hot water till done, remove to a
dripping-pan, cover with butter, sprinkle with salt and pepper, dredge with
flour, place in the oven and baste with the melted butter until a nice brown;
serve with either apple-sauce, cranberries, or currant jelly.--Mrs. Godard.
QUAIL ON TOAST.
Dry-pick them, singe them with paper, cut off heads, and legs at first joint,
draw, split down the back, soak in salt and water for five or ten minutes, drain
and dry with a cloth, lard them with bacon
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