New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

onion, black pepper, and a bunch of sweet herbs, till tender. Let them become cold; then put them in the dish with two or three steaks of veal, beef, or mutton, especially if there are not giblets enough to make the sized pie that you wish. A little cup of cream, put in when baked, is a great improvement. Put the liquor in first. _Stewed Giblets._ As above, and add a little butter and flour. Serve with sippets, and cream just scalded in the sauce. _Stewed Pigeons._ Let them be fresh, and carefully cropped, drawn, and washed, then let them soak half an hour: in the mean time cut a hard white cabbage into water in slices as for pickling; drain it, and boil it in milk and water; drain it again, then lay some of it at the bottom of a stewpan; put the birds on it, being well seasoned, and cover them with the remainder; put a little broth into them, and stew till quite tender, before you serve. Add some cream, and a little flour and butter; give it one boil, and serve the cabbage round the pigeons. _Another way._ Stew in a good gravy, stuffed or not, and season well. Add a little mushroom catsup, or fresh mushrooms. _To pickle Pigeons._ Bone the pigeons, turn the inside out, and lard it: season with Jamaica pepper pounded very fine, and a little salt: turn the inside outward again, and tie the neck and rump with thread: put them in boiling water, let them boil a minute or two to plump; take them out, and dry with a cloth. The pickle must be made of an equal quantity of wine, and white wine vinegar; white pepper, Jamaica pepper, sliced nutmeg, ginger, and two or three bayleaves boiled. When it boils, put the pigeons into it, and let them boil fifteen minutes, if small; twenty, if large. Then take them out, wipe, and let them cool. When the pickle is cold, take off the fat, and put them in. They must be kept in a stonejar, tied down with