To dress pigeons à la soleil.
FIRST strew your pigeons in a very little gravy till enough, and take different sorts of flesh according to your fancy &c. both of butcher's meat and fowl; chop it small, season it with beaten mace, cloves, pepper and salt, and beat it in a mortar till it is like paste; roll your pigeons in it, then roll them in the yolk of an egg, shake flour and crumbs of bread thick all over, have ready some feef dripping or hog's lard boiling; fry them brown, and lay them in your dish. Garnish with fried parsley.
Pigeons in a hole.
TAKE your pigeons, season them with beaten mace, pepper and salt; put a little piece of butter in the belly, lay them in a dish, and pour a little batter all over them, made with a quart of milk and eggs, and four or five spoonfuls of flour. Bake it, and send it to table. It is a good dish.
Pigeons in pimlico.
TAKE the livers, with some fat and lean of ham or bacon, mushrooms, truffles, parsley, and sweet-herbs; season with beaten mace, pepper, and salt; beat all this together, with two raw eggs, put it into the bellies, roll them in a thin slice of veal, over that a thin slice of bacon, wrap them up in white pepper, spit them on a small spit, and roast them. In the mean time make for them a ragoo of truffles and mushrooms chopped small with parsley cut small, put to it half a pint of good veal gravy, thicken with a piece of butter rolled in flour. An hour will do your pigeons; baste them, when enough lay them in your dish, take off the paper, and pour your sauce over them. Garnish with patties, made thus: take veal and cold ham, beef-suet, and equal quantity, some mushrooms, sweet-herbs, and spice, chop them small, set then on the fire, and moisten with milk or cream; then make a little puff-paste, roll it and make little patties, about an inch deep and two inches long; fill them with the above ingredients, cover them close and bake them; lay six of them round a dish. This makes a fine dish for a first course.
To jugg pigeons.
PULL, crop, and draw pigeons, but don't wash them, save the livers and put them in scalding water, and set them on the fire for a minute or two: then take them out and mince them small, and bruise them with the back of a spoon; mix with thema little
