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Bread-crumbs (Half a pint of Tomato Sauce)

Half a pint of Tomato Sauce.

Green Peas to garnish.

Split the pigeons, take out the breast-bone, and braise them with the stock and vegetables for half an hour. Then press them flat. When the birds are cold, spread the sausage meat over the cut side of each. Then egg and crumb and fry in fat. Dish in a circle, tomato sauce round and peas in the centre.