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Pigeons, Cutlets Of

Divide two or three pigeons in halves length-wise, by cutting them down through the breast and back; remove the wing bones, and turn the leg bones inside, so as to shape them something like a chop. Sprinkle a little pepper and salt over them, and fry in hot fat until they are done enough. Put them between two dishes, place a weight upon the top, and leave them until they are cold. Mince two small shallots, and fry them in the fat until they are lightly browned. Pour over them half a pint of stock, or (failing this) water, and season the gravy with pepper and salt. Boil gently, and skim carefully, for half an hour or more, then strain the liquid. Heat it when it is wanted, and send to table in a tureen. A glassful of sherry or claret may be added to this gravy, or if liked, a table-spoonful of red currant jelly may be dissolved in it. When the cutlets are wanted, dip them in clarified butter, then into bread-crumbs, and broil them over a clear slow fire until they are brightly browned. Dish them in a circle, with French beans, peas, asparagus, or stewed mushrooms in the centre. A cut lemon, or, if preferred, a little red currant jelly, is an excellent accompaniment to pigeon cutlets. Time to broil the cutlets, five minutes for each side. Probable cost of pigeons, 8d. to 1s. 9d. each. Sufficient for three or four persons.