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Pigeons Biscuit Of

(Poultry.) - (The Lady's Own Cookery Book)

Wash, clean, and parboil, your pigeons, and stew them in strong broth.

Have a ragout made for them of strong gravy, with artichoke bottoms and

onions, seasoning them with the juice of lemons, and lemons diced,

truffles, mushrooms, morels, and bacon cut as for lard. Pour the broth

into a dish with dried sippets, and, after placing your pigeons, pour on

the ragout. Garnish with scalded parsley, lemons, and beet-root.

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