Pigeons
Take out the inwards, and stuff the pigeons with a dressing prepared
like that for turkeys, lay them in a pot with the breast side down. Turn
in more than enough water to cover them. When stewed nearly tender, put
in a quarter of a pound of butter to every dozen of pigeons--mix two or
three tea spoonsful of flour, with a little water, and stir into the
gravy. If you wish to brown them, put on a heated bake pan lid, an hour
before they are done, or else take them up when tender, and fry them in
pork fat. They are very good split open and stewed, with a dressing made
and warmed up separately with a little of the gravy. Tender pigeons are
good stuffed and roasted. It takes about two hours to cook tender
pigeons, and three hours tough ones. Roast pigeons should be buttered
when put to the fire.
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Pickled Peppers
Remove the seeds from large green peppers, slice them and lay them in a jar alternating each layer of peppers with a layer of cabbage, then cover them with salt and let stand over night. In the morning drain off the water. For the pickle use enough ... Pickled Shad
In season fine large shad can be bought for twenty-five cents, and each one will be enough for two hearty meals. Thoroughly clean a fresh shad; cut it in pieces about three inches square, lay it in a deep baking dish, or earthen crock, seasoning it ... Pickles
1 peck medium sized pickles 1 gallon cider vinegar 1 cup sugar 1 cup mustard 1 cup salt Wash pickles well and pack in stone crock. Dissolve mustard in some of the vinegar and mix all together an... Picnic Sandwiches
Take the ordinary French rolls; make a round opening in the top of each, and then, with your finger, scoop out all the crumb, leaving the roll in shape with a very small opening on top. Save the little piece of crust from the top of the opening. Mix... Pie Crust
One level cup of flour, one-half cup of lard, one-half teaspoon salt, one-fourth cup ice cold water, one teaspoon baking powder. Mix salt, baking powder and flour thoroughly, chop in the lard, add water. Use as little flour as possible when rolling ... Pie Plant Pie
MRS. R. M. STOCKING. One cup sugar, well beaten with yolks of two eggs; add one pint of pie plant, bake with one crust, then spread beaten whites, with tablespoon sugar over top; return to oven a few moments. ... Pie-crust
Four cups of flour, one large teaspoon salt, one teaspoon baking powder, one scant cup lard, one large cup water. Mix rather soft. Take part of crust and roll in butter for top crust.--Miss Price. * * * ... Pig
The cook usually divides the body before it is sent to the table, and garnishes the dish with the jaws and ears. The first thing is to separate the shoulder from the carcass on one side, and then the leg, according to the direction given by the d... Pig To Barbicue
The best pig for this purpose is of the thick neck breed, about six weeks old. Season the barbicue very high with cayenne, black pepper, and sage, finely sifted; which must be rubbed well into the inside of the pig. It must then be sewed up and roas... Pig To Collar
Have your pig cut down the back, and bone and wash it clean from the blood; dry it well, and season it with spice, salt, parsley, and thyme, and roll it hard in a collar; tie it close in a dry cloth and boil it with the bones, in three pints of wate... Pig To Collar In Colours
Boil and wash your pig well, and lay it on a dresser: chop parsley, thyme, and sage, and strew them over the inside of the pig. Beat some mace and cloves, mix with them some pepper and salt, and strew that over. Boil some eggs hard, chop the yolks, ... Pig To Dress Lamb Fashion
After skinning the pig, but leaving the skin quite whole, with the head on, chine it down, as you would do mutton, larding it with thyme and lemon-peel; and roast it in quarters like lamb. Fill the other part with a plum-pudding; sew the belly up, a... Pig To Pickle Or Souse
Take a fair fat pig, cut off his head, and cut him through the middle. Take out the brains, lay them in warm water, and leave them all night. Roll the pig up like brawn, boil till tender, and then throw it into an earthen pan with salt and water. Th... Pig To Roast
Chop the liver small by itself: mince blanched bacon, capers, truffles, anchovy, mushrooms, sweet-herbs and garlic. Season and blanch the whole. Fill your pig with it; tie it up; sprinkle some good olive oil over it; roast and serve it up hot. ... Pig's Feet
These are to be well salted for about four days, and then boiled in plenty of water for about three hours; they may be eaten either hot or cold. ... Pig's Fry
A pig's fry consists of the heart, liver, lights, and some of the chitterlings; these are to be first cut up in slices, then seasoned with pepper and salt, rolled in a little flour, and fried with some kind of grease in the frying-pan. As the pieces... Pig's Head To Roll
Take the belly-piece and head of pork, rub it well with saltpetre and a very little salt; let it lie three or four days; wash it clean; then boil the head tender, and take off all the meat with the ears, which cut in pieces. Have ready four neats' f... Pig's Kidneys May Be Cooked In The Same Manner And Enough Can Be Bought
for ten cents to make a good sized dish. ... Pigeon Surprise
(Piccione a sorpresa) The pigeon (or chicken) must be opened and stuffed with a cutlet of milk veal. Of course this cutlet must be of proportionate size. Beat it well to render it thinner and more tender, season with salt, pepper, a pinch of spic... Pigeons
Take out the inwards, and stuff the pigeons with a dressing prepared like that for turkeys, lay them in a pot with the breast side down. Turn in more than enough water to cover them. When stewed nearly tender, put in a quarter of a pound of butter t... Pigeons
Pigeons are considered very fine eating. It is usual to cut them in half, either from top to bottom, or across. The lower part is generally thought best. ... Pigeons A La Crapaudine
Cut the birds open down the back, and draw the legs through the skin inside, as you would do a boiled fowl, then put into a roomy saucepan some butter, a little parsley, thyme, shalots, and, if you can have them, mushrooms, all chopped together very... Pigeons A La Tatare With Cold Sauce
Singe and truss the pigeons as for boiling, and beat them flat, but not so as to break the skin; season them with salt, pepper, cloves, and mace. Dip them in melted butter and grated bread; lay them on a gridiron, and turn them often. Should the fir... Pigeons Au Soleil
Make some forcemeat, with half a pound of veal, a quarter of a pound of mutton, and two ounces of beef, and beat them in a mortar with salt, pepper, and mace, till they become paste. Beat up the yolks of four eggs, put them into a plate, and mix two... Pigeons Aux Poires
Let the feet be cut off, and stuff them with forcemeat, in the shape of a pear, rolling them in the yolk of an egg and crumbs of bread, putting in at the lower end to make them look like pears. Rub your dish with a piece of butter, and then lay them... Pigeons Biscuit Of
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 ... Pigeons En Compote No 1
The pigeons must be young and white, and the inside entirely taken out. Let none of the heart or liver remain, which is apt to render them bitter. Make some forcemeat of veal, and fill the pigeons with it; then put them in a braise, with some bacon,... Pigeons En Compote No 2
Have the birds trussed with their legs in their bodies, but stuffed with forcemeat; parboil and lard them with fat bacon; season with pepper, spices, parsley, and minced chives; stew them very gently. While they are stewing, make a ragout of fowls' ... Pigeons En Compote No 3
Lard, truss, and force them; season and stew them in strong broth. Have a ragout garnished with sippets, sweetbreads, and sprigs of parsley; then fry the pigeons in a batter of eggs and sliced bacon. You may garnish most dishes in the same way. ... Pigeons In Disguise
Draw, truss, and season the pigeons with salt and pepper, and make a nice puff; roll each pigeon in a piece of it; tie them in a cloth, but be careful not to let the paste break. Boil them in plenty of water for an hour and a half; and when you unti... Pigeons In Fricandeau
Draw and truss the pigeons with the legs in the bellies, larding them with bacon, and slit them. Fry them of a fine brown in butter: put into the stewpan a quart of good gravy, a little lemon-pickle, a tea-spoonful of walnut ketchup, cayenne, a litt... Pigeons Pompeton Of
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 y... Pigeons Surtout Of
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 ... Pigeons To Boil
Chop sweet-herbs and bacon, with grated bread, butter, spice, and the yolk of an egg; tie both ends of the pullets, and boil them. Garnish with sliced lemon and barberries. ... Pigeons To Broil
Cut their necks and wings close, leaving the skin of the neck to enable you to tie close, and with some grated bread put an anchovy, the two livers of pigeons, half a grated nutmeg, a quarter of a pound of butter, a very little thyme, a little peppe... Pigeons To Jug
Pick and draw the pigeons, and let a little water pass through them; parboil and bruise the liver with a spoon; mix pepper, salt, grated nutmeg, parsley shred fine, and lemon-peel, suet cut small, in quantity equal to the liver, the yolks of two egg... Pigeons To Pot
Truss and season them with savoury spice; put them into a a pot or pan, covering them with butter, and bake them. Take out, drain, and, when cold, cover them with clarified butter. Fish may be potted in the same way, but always bone them when baked.... Pigeons To Stew No 1
Truss your pigeons as for boiling. Take pepper, salt, cloves, mace, some sweet-herbs, a little grated bread, and the liver of the birds chopped very fine; roll these up in a bit of butter, put it in the stomach of the pigeons, and tie up both ends. ...