Fhe Art of Cookery « 
Pigeons iranfmogrified. 
TAKE your pigeons, feafon them with pepper and fait, take 
a large piece of butter, make a puff-pafte, and roll each pigeon 
in a piece of pafte ; tie them in a cloth, fo that the pafte do not 
break ; boil them in a good deal of water. T*hey will take an 
hour and a half boiling ; untie them carefully that they do not 
break ; lay them in the cifh. and you may pour a little good 
gravy in the difli. They will eat exceeding good and nice, and 
.will yield fauce enough of a very agreeable relifh. 
Pigeons in Fricandos . 
AFTER having trailed your pigeons with their legs in their 
bodies, divide them in two, and lard them with bacon ; then 
lay them in a ftew-pan with the larded fide downwards, and two 
whole leeks cut fmall, two ladlefuls of mutton broth, or veal 
gravy ; cover them clofe over a very flow fire, and when they are 
enough make your fire very brifk, to wafte away what liquor 
remains : when they are of a fine brown take them up, and pour 
out all the fat that is left in the pan; then pour in fome veal 
gravy to loofen what flicks to the pan, and a little pepper ; ftir it 
about for two or three minutes and pour it over the pigeons. 
This is a pretty little fide-difli. 
Fo roaft pigeons with a farce . 
MAKE a farce with the livers minced fmall, as much fweet 
fuet or marrow, grated bread, and hard egg, an equal quan¬ 
tity of each % feafon with beaten mace, nutmeg, a little pep¬ 
per, fait,.and a little fweet-herbs ; mix all thefe together with 
the yolk of an egg, then cut the (kin of your pigeon between 
the legs and the body, and very carefully with your finger raife 
the fkin from the flefh, but take care you do not break it: then 
force them with this farce between the flein and flefh, then 
trufs the legs clofe to keep it in ; fpit them and roaft them, 
drudge them with a little flour, and bafte them with a piece of 
butter ; fave the gravy which runs from them, and mix it up 
with a little red wine, a little of the force-meat, and fome 
nutmeg. Let it boil, then thicken it with a piece of butter 
rolled in flour, and the yolk of an egg beat up, and fome 
minced lemon; when enough lay the pigeons in the difh and 
pour in the fauce. Garnifh with lemon. 
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