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Cookery

To Make Gravy for Stued Pigeons

take lean Beef and veal put it in a Sauce pan to as much
Watter as much watter as will cover it let it boil and
Scum it then put in Salt, pepper Cloves mace nutmag
Anchovy onions Sweet herbs let it boil till it is done
then take a Quarter of a pound of Butter more or less according
to your Pigeons and Gravy, put it in a frying pan for it to
Brown when it is Brown Sprinkel in a littele flower to theken
Stirring it all the time then pour in yr gravey a little at a time and it will be fit for Pigeons or any
thing else

force Meat for Stue'd Pigeons

take [some] veal and Beef Suet Chop it fine together with
Some toasted Bread some Salt pepper, nutmeg Greated
Lemon peel lemon time choped mix it together with the
Chop'd meet take the yolk of an Egg and it is fit for
Pigones or to be rol'd in Balls

to Stue Pigeons

Take Pigeons and cut off the Wings legs and heads wipe the
insides clean with a cloth have your force meet ready
Stuff them with it and tye up at both Ends then just brown [em]
with a Littele Butter in a pan then take them out and put in Some
Cold soft wattere in a tin Sauce pan it must Scarce cover them, then
put in a littel Sweet herbs Limon peel onions mace nutmegs
Let them Stue a Quarter of an hour then take a quarter of a pound
Butter and Brown it thicken it some flower Shoak in it then have your Gravy
ready pour in a Littele at a time in to it Stiring it all the while
put in a littel read wine Wallnut pickle and mushroom powder
Mix the powder with the wine, take the Pigeons out of the Sauce
pan and pour out the Liquor wipe your pan Clean then put
your Pigeons in again and put in the burnt butter and Gravy
Stue Some Mushrooms and put with them when done put them
in your dish and fry your force Meet Balls and put among them
garinsh with Slices of Lemon and Barberries lay a large Slice of
Lemon in the Middle of the dish Some halves and quarters
round the dish