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POTTED PIGEONS OR BIRDS

(Fowl And Game.) - (Recipes Tried And True)







Pick, soak, and boil the birds with the same care as for roasting.
Make a crust as for chicken pie; lay the birds in whole, and season
with pepper, salt, bits of butter, and a little sweet marjoram; flour
them thickly; then strain the water in which they were boiled, and
fill up the vessel two-thirds full with it; cover with the crust; cut
hole in the center. Bake one hour and a half.











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