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PIGEONS (en Surprise)

Pluck and draw two plump young pigeons, and truss them as if for boiling. Put them into boiling water for a minute to blanch them, then take them out, put in their places two fine large lettuces, and let these boil for fully fifteen minutes. Whilst they are boiling, make a forcemeat with the livers of the birds, a slice of bacon, two or three leaves of tarragon, two shallots, and a spoonful of parsley, all finely minced, seasoned with pepper and salt, and bound together with the beaten yolk of an egg. Take up the lettuces, press the water from them, open them, without taking off the leaves, line them with the forcemeat, and place a pigeon inside each lettuce so as to be hid entirely. Tie the ends with thread, and stew all gently together in as much stock as will cover the pigeons. A bunch of parsley, a carrot, an onion, two cloves, and half a blade of mace may be put into the saucepan to flavour the gravy. When the pigeons are done enough take them up, drain them, and remove the twine. Keep them hot before the fire whilst the sauce is strained and thickened with a dessert-spoonful of brown thickening. Serve the pigeons in the lettuces on a hot dish, with the sauce poured round them. Time, one hour to stew the pigeons. Probable cost, 2s. 4d. Sufficient for two persons.