Boiled Pigeons Or Squabs

Young pigeons or squabs are rightly esteemed a great delicacy. They are cleaned, washed and dried carefully with a clean cloth; then split down the back and broiled like a chicken; season with pepper and salt and butter liberally in dishing them. - Mrs. Clark Mason, Bensen, 111.

Braised Pigeons

Prepare the pigeons as for potted pigeons, and cook in a braising-pan. Cook spinach; chop it fine, and season. Spread the spinach on slices of toast and lay the pigeons on the spinach, one on each side. Serve the gravy in a boat. - Mrs. Allan George, Park Ridge, 111.

Braised Wild Pigeons

Clean, wash carefully; put a lump of butter in the body of each and bind legs and wings neatly to the sides of the birds. Fry 6 or 8 slices of fat salt pork in the frying-pan until crisp, but not burned. Strain the fat back, lay in the pigeons and roll over and over in the boiling grease until seared on all sides. Take them up and keep hot. Add a spoonful of butter to the hot fat, and when it hisses fry a large onion, sliced, in it. Lay the pigeons upon the grating of the roaster, pour the boiling fat and onion over them; add a cupful of weak stock; cover closely, and cook steadily for 3/4 of an hr. Test the birds with a skewer or fork and, if tender, wash with butter, dredge and brown. Remove to a hot dish and make the gravy. Thicken and season to taste, stir in a dozen stoned olives or "pimolas." If you can get fresh mushrooms, fry or broil a dozen and lay about the pigeons, when they are ready to serve. - Mrs. Jas. Russell, 3519 S. La Salle St., Chicago 111.

Pigeons En Compote

Put 1/2 cup of butter in a saucepan and set it on a good fire. When the butter begins to brown put in 4 pigeons, which you have cleaned and prepared as you would chickens. Brown them all around and then remove them from the saucepan, replacing them by 1/2 lb. of salt pork, cut dice shape, and 1 doz. small white onions. When these are browned remove them into a dish; throw away the fat in the saucepan and replace it with 1/2 cup of butter. When melted, stir in a tablespoon of flour; keep stirring until browned. Add, then, a 1/2 pt. of bouillon and 4 tablespoons of white wine. Stir until smooth; put in the pigeons, salt, pepper, and a few sprigs of parsley, tied up with 1 bay leaf. Cover and cook slowly for 1 hr. Then add the browned onions and 1/2 lb. of mushrooms, if desired. Cook 1/2 an hr. longer, and serve with the gravy poured over the pigeons in the dish. - Mrs. C. E. Worth, Wheeling, 111.

Jugged Pigeons

Pick pigeons, wash and dry them in a cloth, and cut them into pieces. Season well with a little pounded mace, pepper and salt. Put into a jar, and cover well over to prevent the steam escaping. Place in a double boiler or saucepan of boiling water. Then take out the pigeons, put the gravy into a stewpan with a glass of wine, a tablespoon of catsup, a sprig of sweet herbs, and a piece of butter, rolled in flour. Serve the pigeons on a very hot dish, with the gravy poured over them. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.