Pigeons En Poqueton

Put some forcemeat into a small stewpan, and spread it at the bottom and sides as a paste, rubbing your stewpan first with butter. Put in a couple of pigeons, some sweetbreads and palates neatly cut and ranged in your pan, and some fresh mushrooms. Close the top with forcemeat, cover it over with slices of bacon, and bake it in a gentle oven. Before you close it, pour some gravy in the inside. Your pigeons, etc.

should be seasoned with pepper, salt, and a little eschalot. When done, turn it out carefully into your dish; and pour into it a good coulis.

Partridges A La Braise

Truss two braces of partridges with the legs in the bodies: lard them, and season with beaten mace, pepper, and salt. Take a stewpan, lay slices of bacon at the bottom, then slices of beef, and then slices of veal, all cut thin ; a piece of carrot, an onion cut small, a bundle of sweet herbs, and some whole pepper. Lay the partridges with their breasts downwards, lay some thin slices of beef and veal over them, and some parsley shred fine. Cover them, and let them stew eight or ten minutes over a slow fire. Then give your pan a shake, and pour in a pint of weak stock. Cover close, and let it stew half an hour over a little quicker fire. Then take out the birds, and reduce the gravy till there is about half a pint: strain it off, and skim off the fat. In the meantime, have a veal sweetbread cut small, truffles and morels, cockscombs, and fowl's livers, stewed in a pint of good gravy half an hour, some artichoke bottoms, and asparagus tops, both blanched in warm water, and a few mushrooms. Then add the other gravy to this, and put in your partridges to heat. If not thick enough, take a piece of butter rolled in flour, and toss up in it,

Pheasants A La Braise

Having put a layer of beef all over your pan, a layer of veal, a little piece of bacon, a piece of carrot, an onion stuck with cloves, a blade or two of mace, a spoonful of pepper, black and white, and a bundle of sweet herbs, lay in the pheasant. Then lay a layer of beef, and a layer of veal, to cover it. Set it on the fire for five or six minutes, and then pour in two quarts of boiling stock. Cover close, and let it stew very softly an hour and a half. Then take up your pheasant, and keep it hot: let the gravy boil till it is reduced to about a pint, strain it off, and put it in again. Put in a veal sweetbread, first being stewed with the pheasant: add truffles and morels, some livers of fowls, artichoke bottoms, and asparagus tops, if you have them : let these simmer in the gravy about five or six minutes, and add two spoonsful of ketchup, two of red wine, and a little piece of butter rolled in flour, with a spoonful of browning. Shake all together, put in your pheasant, let them stew altogether, with a few mushrooms, about five or six minutes more. Then take up your pheasant, and pour your ragout all over, with a few forcemeat balls.

Small Birds In Savoury Jelly

Put a good piece of butter into the bellies of eight small birds, with their heads and feet on, and sew up their vents. Put them in a jug, cover it close with a cloth, and set them in a kettle of boiling water, till they are enough. Drain them, and make your jelly as before, and put a little into a mould : when it is set, lay in three birds with their breasts down, and cover them with the jelly : when this is set, put in the other five, with their heads in the middle, and proceed in the same manner as before directed for chickens.