Laded Pheasants

1 pr. pheasants.

1 pt. stock.

2 tablespoons olive oil. 1/4 lb. fresh pork fat.

1 teaspoon salt.

2 tablespoons vinegar.

1/2 teaspoon cayenne pepper. 1 1/2 teaspoon browned flour.

Wash pheasants with vinegar and water, rub in and out with salt and pepper, lard with pork fat, and put a piece of butter in each. Rub with oil, dust with flour, add stock and bake.

Fillet Of Pigeon With Lemon And Green Peas

8 pigeons.

1/4 lb. fresh pork fat. 1 qt. boiled green peas. 1 lemon sliced.

1/2 cup butter.

1 teaspoon minced parsley.

Salt.

Pepper.

Remove the breast bone from pigeons, salt and pepper, then lard with pork fat and broil. Serve with drawn butter, parsley, lemon and peas.

Pigeons Smothered With Young Onions

3 prs. pigeons.

3 doz. young white onions.

1/2 cup butter.

1 teaspoon salt.

1 pt. stock.

1/2 tablespoon browned flour. 1 teaspoon minced parsley. 1/2 teaspoon cayenne pepper.

Fry pigeons and onions in butter, add flour, parsley, salt, pepper and stock. Cook about 1 1/2 hours.

Pigeons Roasted With Truffles

4 prs. pigeons.

1/2 lb. fresh fat pork.

8 truffles sliced.

1/2 cup olive oil,

Salt.

Pepper.

Lard pigeons with pork fat. Slice truffles and fry in oil, then put them in pigeons. Let stand 12 hours lv; baking.

Salmi Of Pigeons On Toast

The same as Salmi of Snipe on toast.

Pigeons Smothered With Peas

8 pigeons.

1/2 lb. pork fat.

2 tablespoons butter.

1/2 teaspoon cayenne pepper

1 qt. French peas.

2 1/2 cups stock. 1 teaspoon salt.

Lard the breast of the pigeons with pork fat, put a piece of butter, a little salt and pepper inside of each. Put flour, butter, stock, salt and pepper in a skillet to cook, when it comes to a boil add the pigeons and cover closely, cook 3/4 of an hour longer, add peas just before serving.

Baked Quail

1 doz. quail.

1 cup mushrooms.

1 cup fresh bread crumbs.

4 tablespoons butter.

1 teaspoon salt.

1/4 teaspoon cayenne pepper.

4 tablespoons truffle peelings. 2 1/2 cups chicken broth. 1 tablespoon browned flour. 1/4 teaspoon minced onion. 1/2 teaspoon minced parsley.

Chop the bread, onion, mushrooms, parsley, truffles, salt and pepper together and fry in butter. Stuff quails with this. Put quails, stock, flour and butter in baking pan, bake 3/4 of an hour and baste frequently.

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Broiled Quail With Cream Sauce

1 doz. quail. 1/2 cup butter.

2 tablespoons olive oil. 1/4 coffeespoon cayenne pepper.

1 teaspoon minced parsley. 1/2 cup cream. 1 teaspoon salt.

Salt and pepper quail and rub in and out with oil and let stand 1/2 hour before cooking. Put them on a hot broiler and broil slowly until well cooked, then put into a hot covered dish with butter between each, pour over cream and parsley, cover closely, let stand in heater about 15 minutes before serving.

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