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Pigeons Surtout Of

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

Take some large tame pigeons; make forcemeat thus: parboil and bruise

the livers fine; beat some boiled ham in a mortar; mix these with some

mushrooms, a little chopped parsley, a clove of garlic shred fine, two

or three young onions minced fine, a sweetbread of veal, parboiled and

minced very fine, pepper, and salt. Fill the pigeons with this stuffing;

tie them close, and cover each pigeon with the forcemeat: tie them up in

paper to keep it on, and while roasting have some essence of ham heated;

pour it into your dish, and lay your pigeons upon it.

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