Pigeon Soup (1)

Have a strong beef stock, highly seasoned, and if for rich soup, take six or eight pigeons according to their size, wash them clean, cut off the necks, pinions, livers and gizzards, and put them into the stock; quarter the pigeons and brown them nicely; after having strained the stock, put in the pigeons; let them boil till nearly ready, which will be in about half an hour, then thicken it with a little flour, rubbed down in a tea-cupful of the soup, season it with half a grated nutmeg, a table-spoonful of lemon juice or of vinegar, and one of mushroom ketchup; let it boil a few minutes after all these ingredients are put in, and serve it with the pigeons in the tureen; a better thickening than flour is to boil quite tender two of the pigeons, take off all the meat and pound it in a mortar, rub it through a sieve, and put it, with the cut pigeons, into the strained soup. To make partridge soup, partridges may be substituted for pigeons, when only four birds will be required; pound the breast of one.

Pigeon Soup (2)

Take eight pigeons, cut down two of the oldest, and put them, with the necks, pinions, livers, and gizzards of the others, into four quarts of water; let it boil till the substance be extracted, and strain it; season the pigeons with mixed spices and salt, and truss them as for stewing; pick and wash clean a handful of parsley, chives or young onions, and a good deal of spinach; chop them; put in a frying-pan a quarter of a pound of butter, and when it boils, mix in a handful of bread crumbs keep stirring them with a knife till of a fine brown; boil the whole pigeons till they become tender in the stock with the herbs, and fried bread. If the soup be not sufficiently high seasoned, add more mixed spices and salt.