144 



THE GARDEN AND FIELD. 



August, 191 3 



# Xried Recipes <f 



— How to Cook Pigeons. — 



Roast ]3iffeons should be ^filled 

 with hij^hlv 'llavoured stuffino;, 

 trussed, and a slice of thin Lit 

 pork laid on each. In a good oven 

 three-quarters of an hotir wiU be 

 required, with frequent basting, 

 with the drippings or with butter, 

 if needed ; tenderness depends much 

 u]^on the attention given in this 

 respect. A brown gravy, made in 

 the pan, the same as for turkey, 

 and chopi>ed livers added should ])e 

 made to serve with the roast. 



A nice pigeon pie is made bv 

 splitting the pigeons in halves and 

 cooking slightly. Fill a deep pie 

 di.sh, after having lined it with a 

 rich paste, season with pepper, 

 salt, mace, and the grated peel of 

 one lemon. Add three hard-boiled 

 eggs, cut in quarters, to every 

 dozen pigeons, also butter, and 

 the little broth in which the birds 

 were parboiled. Bake at least one 

 hour. Green peas are considered 

 the proper accompaniment for 

 ])igeon pie. 



The .stuffing to be used foi 

 pigeons is much a matter of taste, 

 but parslev is usuallv considered a 

 necessarv insjredient. A plain dress- 

 ing with- onion flavour is generally 

 liked, made with bread crumbs, 

 butter, an eeg, and all highlv sea- 

 soned. It draws its richness from 

 the bird while cooking. 



^Vhen the stufFiing has been 

 mixed, make an incision on each 

 .side of the i)igeons. Through these 

 drawn the legs: stuff and sew them 

 ,'ip. Thev m'av be stuffed with 

 veal or chicken forcem^nt or chest- 

 nut puree. Pigeons are often 

 served on an oblong platter 

 around a mound of rice. The rice 

 should be boiled about five min- 

 utes, and after draining returned 

 to a saucepan and cooked slowlv 

 with the pigeon broth, imtil soft, 

 but with the kernels unbroken. 

 Butter should be generouslv added. 



— Cocoa Blanc-Mange. — 



Take half a box of gelatine, three 

 tablespoonfuls of cocoa, one qpart 

 and one cup of milk, and one scant 

 cup of sugar. Put the celatinc to 

 soak in half ;i. cud of cold water ; 

 let it stand for ten minutes ; then 

 add to it the cocoa and a cup of 

 boiline milk. Stir until all is well 

 dissolved. Put the sugar into the ^ 

 milk, and add it cold. The great || 

 advantage of usint" cocoa instead ,|| 

 of chocolate is that the whole mix- M 

 t-ure is vers' much smoother than M 



chocolate blanc-mange is apt to 

 be, for that readily separates or 

 curdles, and has to be stirred until . 

 it is nearly cold to keep it 

 smooth. This is much more ' 

 quicklv made, and is very deli- 

 cious. 



— French Pancakes. — 



Six ounces of flour, two effsfs, 

 about half a pint of milk, jam. 

 Sift the flour into a basin, add a 

 pinch of salt, break in the eggs, 

 and add the milk very gradvially. 

 stirring all the time to prevent 

 lumps forminar. Beat for a few 

 minutes and . leave for an hour. 

 Have a perfectly, clean, small pan; 

 melt a little butter in it, and pour 

 in si'jfficient batter to barely cover 

 the surface. l/oosen the ed;ges with 

 a knife, and either toss or turn the 

 pancakes when one side is done. 

 Put the pancakes as tJiey. arp 

 cooked on a ■''erv hot dish, spread 

 with jam, and pile them one on 

 top of the other with jamf between 

 Keep ' them covered, and serve 

 very hot. 



— Calf's Head. — 



Wa.sh half a calf's head,, bone it. 

 tie into shape, roll it in flour, and 

 boil in a quart of water, to which 

 a tablespoonful of vineear has beer 

 added, with an onion stuck with 

 cloves, a bunch of savour\7; herbs, 

 a piece of carrot, a turnip, a bay 

 leaf, and six peppercorns. Boil the 

 head till tender. Make a pint of 

 white sauce ; add to it a table- 

 spoonful of verv finely chopped 

 par.slev and a squeeze- of lemon 

 juice. Cut the meat into conveni- 

 ent sized pieces, heat them in the 

 sauce and .serve. 



— Braised Sirloin of Beef. — 



Choose a piece of sirloin weisrh- 

 ing about five and a half to six 

 pounds. Bone it, and lard with 

 strips of fat bacon about an inch 

 and a half long, l^oll, tie .secure- 



1)', and put it in a braising-pan 

 with a pint of stock, a .sliced car- 

 rot, a turnip, an onion, a bunch of 

 herbs, pepper, and salt. Cook for 

 two hours, basting the meat .^rom 

 time to time. Free the stock 

 from fat ; add a gill of tomato 

 and a gill of brown sauce to th_e 

 stock, and cook the meat for an- 

 other hour. Place the meat on a 

 hot di.sh, remove the string, 

 strain the sauce, boil it up, _pour 

 some of it over the beef, and send 

 more to table in a tureen. 



— Berlin Pudding. — 



Four oimces each of flour, cas- 

 tor sugar, and alm.onds, four eggs, 

 half a pint of milk. Blanch and 

 peel the almonds, shred finely 

 and dry in a cool oven. Put the 

 floiir in a basin, add half the milk, 

 and beat well. l\Ielt the butter, 

 add the rest of the milk, the 

 sugar and almonds, and add al 

 to the batter. Stir till it begins 

 to thicken, then leave till cool. 

 Beat in the volks of the eggsi oh 

 by one ; beat the whites to a sti 

 froth and add. Pour the mixtur 

 into a buttered mould and .stea: 

 for two hours and a half. Serv 

 with fruit sauce. 



— Beefsteak Pudiding. — 



Cut a pound of beefsteak int 

 slices : roll in flour, .season wit 

 pepper, salt, and add an onion 

 Cut half a pound of ox kid 

 ncv into thick slices. Line c 

 basin with siiet cru.st, put in, th 

 meat, and three-auarters fill th 

 basin with stock ; cover with 

 crust. Tie a floured and scalded 

 cloth over all, and boil for two 

 hours and a half. Serve in thp 

 ba.sin with a napkin pinned round 



— Fricassee of Cold Beef. — 



Cut the beef in slices ; put it in 

 a stew-Pan with a tablesPoonfril of 

 chopped par.slev, an onion, and 

 half a pint of stock. Simmer- for 

 a (luarter of an hour. To season 

 add the well-beaten volks of two 

 eggs and a teaspoonful of vineear. 

 A glass of port wine is an im- 

 provement. 



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