made Plain and Eafy . 85 
When you roaft them on a fpit all the gravy runs out, or if 
you fluff them and broil them whole you cannot fiive the gravy 
fo well, though they will be very good with parfley and butter in 
the difh, or fplit .and broiled with pepper and fait. 
T i 0 hcil pigeons* 
BOIL them by themfelves, for fifteen minutes, then boil a 
bandfome fquare piece of bacon and lay in the middle; flew 
fome fpinach to lay round, and lay the pigeons on the fpinach. 
Garnifh your difh with parfley laid in a plate before the fire 
to crifp. Or you may lay one pigeon in the middle, and the 
reft round, and the fpinach between each pigeon, and a dice 
of bacon on each pigeon. Garnifh with flices of bacon and 
melted butter in a cup. 
To ala daube pigeons . 
TAKE a large fauce-pan, lay a layer of bacon, then a layer 
of veal, a layer of coarfe beef, and another little layer of veal, 
about a pound of veal and a pound of beef cut very thin, a piece 
of carrot, a bundle of fweet-herbs, an onion, fome black and 
white pepper, a blade or two of mace, four or five cloves, a 
little cruft of bread toafted very brown. Cover the fauce-pan 
clofe, fet it over a flow fire for five or fix minutes, fhake in a 
little flour, then pour in a quart of boiling water, fhake it round, 
cover it clofe, and let it flew till the gravy is quite rich and good, 
then ftrain it off and fkim off all the fat. In the mean time fluff 
the bellies of the pigeons, with force-meat, made thus: take a 
pound of veal, a pound of beef-fuet, beat both in a mortar fine, 
an equa.1 quantity of crumbs of bread, fome pepper, fait, nut¬ 
meg, beaten mace, a little lemon-peel cut fmall, fome parfley 
cut fmall, and a very little thyme d ripped ; mix all together with 
the yolk of an egg, fill the pigeons, and flat the bread down, 
flour them and fry them in frefh butter a little brown : then pour 
the fat clean out of the pan, and put to the pigeons the gravy, 
cover them clofe, and let them flew a quarter of an hour, or 
till you think they are quite enough ; then take them up, lay 
them in a difh, and pour in your fauce: on each pigeon lay a 
bay-leaf, and on the leaf a fllce of bacon. You may garnifh 
with a lemon notched, or let it alone. 
Note, You may leave out the fluffing, they will be very rich 
and good without it, and it is the bell way of dreffing them for 
a|ine made-difh, 
G 3 Pigeons 
