Pigeons au poir.
MAKE a good force-meat as above, cut off the feet quite, stuff them in the shape of a pear, roll them in the yolk of an egg, and then in crumbs of bread, stick the leg at the top, and butter the dish to lay them in; then send them to an oven to bake, but do not let them touch each other. When they are enough, lay them in a dish, and pour in good gravy thickened with the yolk of an egg, or butter rolled in flour: do not pour your gravy over the pigeons. You may garnish with lemon. It is a pretty genteel dish: or, for change, lay one pigeon in the middle, the rest round, and stewed spinach between; poach eggs on the spinach. Garnish with notched lemon and orange cut into quarters, and have melted butter in boats.
Pigeons stoved.
TAKE a small cabbage lettuce, just cut out the heart and make a force-meat as before, only chop the heart of the cabbage and mix with it; then you must fill up the place, and tie it across with a packthread; fry it of a bright brown in fresh butter, pour out all the fat, lay the pigeons round, flat them with your hand, season them a little with pepper, salt, and beaten mace (take great care not to put too much salt) pour in half a pint of Rhenish wine, cover it close, and let it stew about five or six minutes; then put in half a pint of good gravy, cover it close, and let them stew half an hour. Take a good piece of butter rolled in flour, shake it in: when it is fine and thick take it up, untie it, lay the lettuce in the middle, and the pigeons round: squeeze in a little lemon juice, and pour the sauce all over them. Stew a little lettuce, and cut it into pieces for garnish with pickled red cabbage.
Note, Or for change, you may stuff your pigeons with the same force-meat, and cut two cabbage lettuces into quarters, and stew as above: so lay the lettuce between each pigeon, and one in the middle, with the lettuce round it, and pour the sauce all over them.
Pigeons surtout.
FORCE your pigeons as above, then lay a slice of bacon on the breast, and a slice of veal beat with the back of a knife, and seasoned with mace, pepper, and salt, tie it on with a small packthread, or two little fine skewers is better; spit them on a fine bird spit, roast them and baste with a piece of
butter,
