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

water-cress between each, also all around and in the middle of them; sprinkle lemon-juice all over, and serve warm. _With Green Peas._--When cleaned and prepared, truss the pigeons and put them in a saucepan with about two ounces of butter for half a dozen, stir now and then till turning rather brown all around and take off; then put in the saucepan about two ounces of salt pork cut in dice, stir, and, when partly fried, take it off also. The pan being still on the fire, put into it a good tablespoonful of flour, stir till it turns brown, when you add about a quart of broth, stir and mix; put pigeons and salt pork back into the pan, season with a bunch of seasonings, composed of half a dozen stalks of parsley, one of thyme, two bay-leaves, a clove, and one clove of garlic. Boil gently till nearly half done, and then add a quart of green peas, blanched previously; boil again gently till the whole is done; remove the bunch of seasonings and the clove of garlic; dish the pigeons, turn the peas in the same dish, but in the middle of the pigeons, which can be tastefully placed all around the dish; strain the sauce over the whole, and serve warm. _With Mushrooms._--Prepare and truss the pigeons the same as for the above, and proceed also as for the above in every particular, except that you do not put in the saucepan quite as much broth, a pint is sufficient, and boil gently till done, but do not add peas. Ten minutes before taking from the fire, add a dozen mushrooms, whole or sliced, and half a gill of claret wine, if handy. Dish the pigeons, place the mushrooms in the middle of the dish, strain the sauce over the whole, and serve warm. _Fried._--Take four pigeons, cut each in four pieces, put two ounces of butter in a stewpan and set it on the fire; when melted, put the pigeons in with two or three sprigs of parsley, a small sprig of thyme, a bay-leaf,