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Pigeon, Puree Of

Cut three pigeons into small joints, and put them into a pan with three pints of stock, two onions, a carrot, a turnip, a head of celery, four ounces of ham, and pepper and salt to taste, and simmer for two hours. Take the meat off the breasts, and put it on one side. Let the bones, etc., stew for another hour, then strain; cut the meat from the breasts into very small shreds, and return these to the stock, which may be slightly thickened and coloured. Add a table-spoonful of cream and a squeeze of lemon-juice, and serve.