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Pigeons, Curry Of

Cut one or two pigeons into quarters, and fry them in butter until they are nicely browned. Take them up, drain them, and put them aside until wanted. Peel and slice three large onions, and fry them in the same butter. Put with them half a dozen chopped mushrooms and half a pint of strong veal stock. Stir them together, add a large tea-spoonful of curry-paste and a salt-spoonful of curry-powder, and boil all together until the onions, etc., are quite soft, then rub the whole through a fine hair sieve. Add a dessert-spoonful of brown thickening, and boil the sauce until it is of the consistency of custard. Draw it to the side of the fire, let it cool a minute, then put in the pieces of pigeon, and let them heat in the hot sauce, without boiling. Pour the whole upon a hot dish, and serve with a border of rice round the curry. By many persons a cupful of thick cream will be considered a great improvement to this dish. A sour apple also may be minced and fried with the onions. When brown thickening is not at hand, a dessert-spoonful of ground rice may be mixed smoothly with a little of the sauce, and stirred into the rest. Brown thickening is, however, so useful that it ought to be at hand in every kitchen. (See GRAVY, BROWN ROUX FOR). Time, half an hour to heat the pigeons in the sauce. Probable cost, 2s. 6d., exclusive of the cream. Sufficient for two or three persons.