our
over them the ragout that remains; cover them with forcemeat, and bake
them. Turn them out, and serve up.

_Pigeons au Soleil._

Make some forcemeat, with half a pound of veal, a quarter of a pound of
mutton, and two ounces of beef, and beat them in a mortar with salt,
pepper, and mace, till they become paste. Beat up the yolks of four
eggs, put them into a plate, and mix two ounces of flour and a quarter
of a pound of grated bread. Set on your stewpan with a little rich beef
gravy; tie up three or four cloves in a piece of muslin, and put into
it; then put your pigeons in, and stew them till nearly done; set them
before the fire to keep warm, and with some good beef dripping in your
pan, enough to cover the birds, set it on the fire; when boiling, take
one at a time, and roll it in the meat that was beaten, then in the yolk
of an egg, till they are quite wet; strew them with bread and flour in
boiling dripping, and let them remain till brown.

_Pigeons a la Tatare, with Cold Sauce._

Singe and truss the pigeons as for boiling, and beat them flat, but not
so as to break the skin; season them with salt, pepper, cloves, and
mace. Dip them in melted butter and grated bread; lay them on a
gridiron, and turn them often. Should the fire not be clear, lay them
upon a sheet of paper buttered, to keep them from being smoked. For
sauce, take a piece of onion or shalot, an anchovy, and two spoonfuls of
pickled cucumbers, capers, and mushrooms: mince these very small by
themselves; add a little pepper and salt, five spoonfuls of oil, one of
water, and the juice of a lemon, and mix them well together with
mustard. Pour the sauce cold into the dish, and lay the birds, when
broiled, upon it.

_Pigeons, Surtout of._

Take some large tame pigeons; make forcemeat thus: parboil and bruise
the livers fine; beat some boiled ham in a mortar; mix these with some
mushrooms, a little chopped parsley, a clove of garlic shred fine, two
or three young onions minced fine, a sweetbread of veal, parboiled and
minced very fine, pepper, and salt. Fill the pigeons with this stuffing;
tie them close, and cover each pigeon with the forcemeat: tie them up in
paper to keep it on, and while roasting have some essence of ham heated;
pour it into your dish, and lay your pigeons upon it.

_To preserve tainted Poultry._

Have a large cask that has been just emptied, with part of a stave or
two knocked out at the head, and into the others dr