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Pigeons, Compote Of

Truss half a dozen plump young pigeons as if for boiling. Lard them down the breasts, or, if preferred, cover their breasts with thin slices of fat bacon. Fry them in hot butter till they are equally and lightly browned all over; then drain them, and put them side by side into a stewpan large enough to contain them. Barely cover them with good gravy, and add half a dozen small onions, a dozen button-mushrooms, a glassful of claret, and a little salt and cayenne. Let the birds stew gently for half an hour; then add a large table-spoonful of tomato sauce, and stew a few minutes longer. Place the birds on a hot dish, with the sauce, etc., round them. If liked, the pigeons may be stuffed with veal forcemeat, and a dozen forcemeat balls may be sent to table with them. Time, altogether, about two hours. Probable cost, 6s. Sufficient for six or seven persons.