154 THE HOME, FARM AND BUSINESS CYCLOPAEDIA. 



pork brown, take it up, put in the chickens, and then fry until a light 

 brown. 



PIGEONS. Take out the inwards, and stuff the pigeons with a dressing 

 prepared like that for turkeys, lay them in a pot with the breast sidi* 

 down. Turn in more than enough water to cover them. When stewed 

 nearly tender, put in a quarter of a pound of butter to every dozen of 

 pigeons mix two or three teaspoonsful of flour with a little water, .and 

 stir into the gravy. If you wish to brown them, put on a heated bake-pan 

 lid, an hour before they are done, or else take them up when tender, and 

 fry them in pork fat. They are very good split open and stewed, with a 

 dressing made and warmed up separately with a little of the gravy. Ten- 

 der pigeons are good stuffed and roasted. It takes about two hours to 

 cook tender pigeons, and three hours tough ones. Roast pigeons should 

 be buttered when put to the fire. 



DUCKS Are good stewed like pigeons, or roasted. Two or three 

 onions in the dressing of wild ducks takes out the fishy taste they are apt 

 to have. If ducks or any other fowls are slightly injured by being kept 

 long, dip them in weak salaratus water before cooking them. 



BAKED OR ROAST PIG. A pig for roasting or baking should be small 

 and fat. Take out the inwards, and cut off the first joint of the feet, and 

 then boil them till tender, then chop them. Prepare a dressing of bread 

 soaked soft, the water squeezed out and the bread mashed fine ; season it 

 with salt, pepper, and sweet herbs, add a little butter, and fill the pig with 

 the dressing. Rub a little butter on the outside of the pig, to prevent its 

 blistering. Bake or roast it from two hours and a half to three hours. 

 The pan that the pig is baked in should have a little water put in it. When 

 cooked, take out a little of the dressing and gravy from the pan, mix it 

 with the chopped inwards and feet, put in a little butter, pepper, and salt, 

 and use this for a sauce to the pig. Expose the pig to the open air two- 

 or three minutes before it is put on the table, to make it crispy. 



SWEETBREAD, LIVER, AND HEART. A very good way to cook the sweet- 

 bread, is to fry three or four slices of pork till brown, then take them up 

 and put in the sweetbread, and fry it over a moderate fire. When you 

 have taken up the sweetbread, mix a couple of teaspoonsful of flour with 

 a little water, and stir it into the fat let it boil, then turn it over the 

 sweetbread. Another way is to parboil them, and let them get cold, then 

 cut them in pieces about an inch thick, dip them in the yolk of an egg and 

 fine bread crumbs, sprinkle salt, pepper, and sage on them before dipping 

 them in the egg ; fry them a light brown. Make a gravy after you have 

 taken them up, by stirring a little flour and water mixed smooth in the 



