Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

PIGEONS. The stall-fed or squab is prepared the same as the wild one. _To select._--If the legs are not red, they are young; and if not stiff, they are fresh. When not fresh, the rump is of a bluish color. Clean and prepare them as directed for fowls. _Broiled._--Split the backs of the pigeons so as to open them, flatten them a little with a chopper. Put two ounces of butter (for six pigeons) in a saucepan, and set it on a good fire; when hot, add to it a teaspoonful of chopped parsley and green onions, salt, and pepper; then the pigeons. When half cooked, take them from the fire, roll them in bread-crumbs, place them on the gridiron and set on a moderate fire, turn over once or twice, and, when done, serve on a _maître d'hôtel_, _piquante_, or _poivrade_ sauce. _Another way._--When cleaned, prepared, and split open as directed above, salt and pepper them, grease them slightly with melted butter, by means of a brush; then broil them till underdone, and serve with a _maître d'hôtel_ sauce. _In Chartreuse._--A _chartreuse_ with pigeons is made and served as a _chartreuse_ of prairie-hens. _In Papillotes._--When cleaned and prepared as directed, bake the pigeons till about half done, then split them in two, lengthwise, and then proceed as for _veal cutlets_ in papillotes. They may be fried with a little butter, instead of baked. _With Vegetables._--Clean and prepare as directed for poultry, four pigeons. Cut them in four pieces each. Put in a saucepan two ounces of butter, and set it on the fire; when melted, brown the pigeons in it, and then take them from the pan. The pigeons being taken off, put into the pan, which is kept on the fire, half a carrot and two onions sliced, half a turnip, sliced also; four or five stalks of parsley, one of thyme, one of celery, a bay-leaf, two cloves; the latter five tied together. Cover the whole with broth or water; boil gently till about half done, then add the pieces of pigeons, and salt and pepper; continue