Stewed Pigeons

Clean and truss the pigeons, partially cover with boiling water. Add 1 onion, 1/2 carrot and some parsley. Cook slowly, until tender, season with salt and pepper. Have ready some slices of buttered toast, and place the pigeons on these. Garnish with parsley and olives. Thicken the broth with a little flour, and serve. - Mrs. Conklin, 914 N. 5th Ave., May-wood, 111.

Pigeons Stewed In Broth

Clean, singe and truss the pigeons in the same manner as fowls. Cut as many slices of bacon as there are pigeons into bits; put into a saucepan with a sliced onion, brown slightly, then put in the pigeons, a sprig or two of parsley, and a bay leaf; half cover with water or light stock, and let simmer until tender, turning once or twice and adding salt and pepper and more liquid, if needed. When tender, cut and draw the threads with which the birds were trussed and dispose the pigeons in nests of hot spinach, arranged on slices of toast. Garnish with stuffed olives. Remove the fat from the broth, thicken it with flour, smoothed in water; strain, and use as a sauce. - Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111.

Pigeon And Mushroom Stew

Cut 2 pigeons into small portions and let them cook a short time in a tablespoon of butter in a stewpan, being careful not to brown them. Next add to the contents of the pan 1 pt. of good, thick stock or gravy, 1 tablespoon of mushroom catsup, and salt, pepper and cayenne to taste. Simmer for 3/4 of an hr., throw in a dozen of two mushrooms, cook 10 minutes more, and then stir in 2 tablespoons of cream. Add a little sherry, if desired. Arrange the mushrooms around the pigeons on a hot platter, and serve at once. - Mrs. Roger Rawlings, Chicago Heights, 111.

Stewed Wild Pigeons

Wash well, when you have cleaned them, rinse out with soda and water, and leave in salt and water for 1 hr. Chop fat corned pork fine, season with onion juice and paprika, and put a teaspoon into the body of each bird.. Truss neatly, winding the body about with soft thread, and put in a saucepan. Cover with cold water and simmer gently, until tender. Take up, then lay in a fireproof dish. Wash with butter, beaten to a cream, with lemon juice, onion juice, and finely minced parsley, and set in the oven over hot water. Thicken the gravy with browned flour, beat in a great spoon of currant jelly, add 2 doz. champignons, cut into halves, boil 1 minute, return the pigeons to the gravy, and simmer 10 minutes. - Mrs. Abner Grant, Sherman, 111.

Stuffed Pigeons

Mince the livers of 4 pigeons and an equal quantity of beef suet or marrow, bread crumbs, and hard-boiled eggs, seasoned with a little beaten mace, nutmeg, pepper and salt, and a bunch of sweet herbs, chopped fine. Mix all together with the yolk of a beaten egg. Cut the skins of 4 pigeons between the legs and the bodies and carefully raise the skin from the flesh with the fingers, but take care not to break it. Put in the above stuffing, truss the legs close to keep it in, roast and baste the birds well with butter; save the gravy which runs from them, and mix it with a glass of port wine and some of the forcemeat, a little nutmeg, pepper and salt; thicken with the yolk of an egg, well beaten; boil up once; put the pigeons in a hot tureen or serving-dish, pour the sauce over, and serve. - Mabel St'urtevant,

105 S. Dearborn St., Chicago, 111.

Pigeons Stuffed With Parsley

Allow 1 pt. of loose parsley for each pigeon. Wash, remove the large stems, and chop very fine, adding salt and pepper, and 2 or 3 tablespoons of water while chopping. Stuff the pigeons with the parsley: add also the heart and a 1/2-inch cube of salt pork for each pigeon. Add the water left in the tray to that in the stewpan, and cook as in the preceding rule. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.