89 
made Plain and Eafy« 
To drefs pigeons a la foletl. 
FIRST flew your pigeons in a very little gravy till enough, 
and take different forts of flefh according to your fancy, &c. both 
of butcher’s meat and fowl ; chop it fmall, feafon it with beaten 
mace, cloves, pepper, and fait, and beat it in a mortar till it is 
like pafte; roll your pigeons in it, then roll them in the yolk of 
an egg, {hake flour and crumbs of bread thick all over, have rea¬ 
dy fome beef-dripping or hog’s lard boiling; fry them brown, 
and lay them in your difh. Garnifh with fried parfley. 
Pigeons in a hole . 
TAKE your pigeons, feafon them with beaten mace, pepper, 
and fait ; put a little piece of butter in the belly, lay them in a 
difh, and pour a little batter all over them, made with a quart of 
milk and eggs, and four or five fpoonfuls of flour. Bake it, and 
fend it to table. It is a good difh. 
Pigeons in pimlico . 
TAKE the livers, with fome fat and lean of ham or bacon, 
mufhrooms, truffles, parfley, and fweet-herbs ; feafon with bea¬ 
ten mace, pepper, and fait ; beat all this together, with two raw 
eggs, put it into the bellies, roli them in a thin flice of veal, 
over that a thin flice of bacon, wrap them up in white paper, fpit 
them on a fmall fpit, and roaft them. In the mean time make 
for them a ragoo of truffles and mufhrooms chopped fmall with 
parfley cut fmall; put to it half a pint of good veal gravy, thicken 
with a piece of butter rolled in flour. An hour will do your pi¬ 
geons ; bafte them, when enough lay them in your difh, take 
off the paper, and pourjyour fauce over them. Garnifh with pat¬ 
ties, made thus : take veal and cold ham, beef-fuet, an equal 
quantity, fome mufhrooms, fweet-herbs, and fpice, chop them 
fmall, fet them on the fire, and moiften with milk or cream ; 
then make a little puff-pafte, roll it and make little patties, 
about an inch deep and two inches long; fill them with the above 
ingredients, cover them clofe and bake them; lay fix of them 
round a difh. This makes a fine difh for a firft courfe. 
To jugg pigeons . 
PULL, crop, and draw pigeons, but don’t wafh them ; fave 
the livers and put them in fcalding water, and fet them on the 
fire for a minute or two : then take them out and mince them 
fmall, and bruife them with the back of a fpoon; mix with them 
a little 
