86 
2 "he Art of Cookery , 
Pigeons an poir. 
MAKE a good force-meat as above, cut off the feet quite, 
fluff* them in the fhape of a pear, roll them in the yolk of an 
egg, and then in crumbs of bread, flick the leg at the top, and 
butter a difh to lay them in ; then fend them to an oven to bake, 
but do not let them touch each other. When they are enough, 
lay them in a difh, 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 garniflh with lemon. It is a pretty 
genteel difh: or, for change, lay one pigeon in the middle, the 
refl round, and ftewed fpinaeh between ; poached eggs on the 
fpinach. Garnifh with notched lemon and orange cut into 
quarters, and have melted butter in boats. 
Pigeons foved. 
TAKE a fmal! cabbage lettuce, juft cut out the heart and 
make a force-meat as before, only chop the heart of the cabbage 
and mix with it; then you muft fill up the place, and tie it acrofs 
with a packthread ; fry it of a light brovtm in frefh butter, pour 
out all the fat, lay the pigeons round, flat them with your hand, 
feafon them a little with pepper, fait, and beaten mace (take 
great care not to put too much fait) pour in half a pint of Rhe- 
nifh wine, cover it clofe, and let it flew about five or fix minutes ; 
then put in half a pint of good gravy, cover them clofe, and ftt 
them flew half an hour. Take a good piece of butter rolled in 
flour, (hake it in : when it is fine and thick take it up, untie it, 
lay the lettuce in the middle, and the pigeons round : fqueeze in 
a little lemon juice, and pour the fauce all over them. Stew a 
little, lettuce, and cut it into pieces for garnifh with pickled red 
cabbage. 
Note, Or for change, you may fluff your pigeons with the 
fame force-meat, and cut two cabbage lettuces into quarters, and 
flew as above ; fo lay the lettuce between each pigeon, and one 
in the middle, with the lettuce round it, and pour the fauce all 
over them. 
Pigeons fur tout. 
FORCE your pigeons as above, then lay a flice of bacon 
on the breaft, and a flice of veal beat with the back of a knife, 
and feafoned with mace, pepper, and fait, tie it on with a 
fmall packthread, or two little fine fkewers is better ; fpit 
Sfaera on a fine bird-fpit, roaft them spid bafte with a piece of 
butter* 
