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To boil or jug Pigeons.
them in a stewpan or soup-pot, with three pounds of scrag
of veal; just cover them with water ; let them boil up,
take all the scum clean off; then put three onions, two
turnips, one carrot, a little thyme and parsley, stew them
till they are tender, strain them through a sieve, wash
the giblets clean with warm water out of the herbs, &c. ;
then take a piece of butter as big as a large walnut, put it
in a stewpan, melt it, and put in a large spoonful of flour,
keep it stirring till it is smooth ; then put in the broth
and giblets, stew them for a quarter of an hour ; sea-
son with salt: or you may add a gill of Lisbon ; and just
before you serve them up, chop a handful of green
parsley, and put in; give them a boil up, and serve them
in a tureen or soup dish.
N. B. Three pair will make a handsome tureen full.
To boil Pigeons. Boil them by themselves for fifteen
minutes ; boil a handsome square piece of bacon, and
lay it in the middle : stew spinach to lay round, and lay
the pigeons on the spinach. Garnish with parsley laid
in a plate before the Are to crisp. Or lay one pigeon in
the middle, and the rest round, and the spinach between
each pigeon, and a slice of bacon on each pigeon. Gar-
nish with slices of bacon, and melted butter in a cup.
To jug Pigeons. Pull, crop and draw pigeons, but do
not wash them ; save the livrcs, and put them in scald-
ing water, set them on the fire for a minute or two ;
then take them out, and mince them small, bruise them
with the back of a spoon ; mix them with a little pep-
per, salt, grated nutmeg, and lemon-peel shred very
fine, chopped parsley, and two yolks of hard eggs ; bruise
them as you do the liver, and put as much suet as liver,
shaved fine, and as much grated bread ; work them toge-
ther with raw eggs, and roll it in fresh butter ; put a piece
in the crops and bellies, and sew up the necks and vents ;
then dip the pigeons in water, and season with pepper
and salt as for a pie, put them in the jug, with a piece of
celery, stop them close, and set them in a kettle of cold
water; first cover them close, and lay a tile on the top
