Then pack in a saucepan, pour in enough stock (or butter and water) barely to cover it; season with salt, pepper, sweet herbs and onion juice; cover closely and stew slowly for two hours, or until tender. Drain the gravy into another saucepan, setting that containing the meat, covered, in a larger vessel of boiling water. Thicken the gravy with a big lump of butter worked up with browned flour, a teaspoonful of Worcestershire sauce and one of kitchen bouquet; pour back upon the meat and let all stand together in boiling water for five minutes.
May be cooked in any of the ways described in recipes for preparing wild hares for table use.
Clean and truss as you would a tame turkey, but wet the stuffing with melted butter, and while roasting the bird must be basted freely with butter. Six or seven times are not too much. The flesh, while sweet and peculiarly "gamy," is drier than that of his domesticated brother.
As it is impossible to determine his age before shooting him, there are even chances that he will be tougher than if fattened for the table. Should this prove to be the case, steam him over boiling water for an hour before putting him into the roaster.
Here again we have dry birds. Clean, rinse out well with soda and water, then with pure water; wipe inside and out, and cover with thin slices of corned ham - more fat than lean. Bind crisscross with soft twine or narrow tape, pour a cup of boiling water over them, and roast forty minutes, basting with the gravy in the pan three times. Take off the bacon, wash the birds with butter, dredge with flour and brown while you make the gravy.
Thicken this with browned flour, add the juice of half a lemon, boil up, pour in a small glass of claret and serve. Garnish with the ham and whole olives.
Clean, wash carefully; put an olive in the body of each and bind legs and wings neatly to the sides of the birds.
Fry six or eight 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 three-quarters of an hour. 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 with a brown roux, and season to taste; stir in a dozen stoned olives. "Pimolas" are nice if you can get them. If you can get fresh mushrooms, fry or broil a dozen and lay about the pigeons when they are dished.
Pass currant jelly with them.
Wash well, when you' have cleaned them, rinsing out with soda and water, and leave in salt and water for an hour. Chop fat corned pork fine, season with onion juice and paprika, and put a teaspoonful into the body of each bird. Truss neatly, winding the body about with soft thread, and put into a saucepan. Cover with cold water and simmer gently until tender. Take up then and lay in a fire-proof dish. Wash with butter beaten to a cream with lemon juice, onion juice and finely minced parsley. Cover and set in the oven over hot water.
Thicken the gravy with browned flour, beat in a great spoonful of currant jelly, add two dozen champignons cut into halves, boil one minute, return the pigeons to the gravy and simmer ten minutes.