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Pigeons Pompeton Of

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







Butter your pan, lay in it some sliced bacon, and cover all the inside

of it with forcemeat. Brown the pigeons off in a pan, and put them in a

good ragout, stewing them up together, and put also a good ladleful of

ragout to the forcemeat: then lay your pigeons breast downward, and pour

over them the ragout that remains; cover them with forcemeat, and bake

them. Turn them out, and serve up.











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