Pigeon, To Carve
A very straightforward plan is adopted in carving a pigeon; the knife is carried sharply in A PIGEON.
B the direction of the line as shown from A to B, entirely through the bird, cutting it into two precisely equal and similar parts.
PIGEON PIE.
If it is necessary to make three pieces of it, a small wing should be cut off with the leg on either side, thus serving two persons; and, by this means, there will be sufficient meat left on the breast to send to a third person.
Pigeon Pie. (Epsom Grand-Stand Recipe.) INGREDIENTS.-1 lb. of rumpsteak, 2 or 3 pigeons, 3 slices of ham, pepper and salt to taste, 2 oz. of butter, 4 eggs, puffcrust. AVERAGE COST, 5s. Cut the steak into pieces about 2 inches square, and with it line the bottom of a pie-dish, seasoning it well with pepper and salt. Clean the pigeons, cut them in half, rub them with pepper and salt inside and out, and put into each half oz. of butter; lay them on the steak, and a piece of ham on each pigeon. Add the yolks of 4 eggs, and half fill the dish with stock; place a border of puff-paste round the edge of the dish, put on the cover, and ornament it in any way that may be preferred. Clean three of the feet, and place them in a hole made in the crust at the top: this shows what kind of pie it is. Glaze the crustthat is to say, brush it over with the yolk of an egg, and bake it in a well-heated oven for about 11 hour. When liked, a seasoning of pounded mace may be added.
TIME.-1 hour, or rather less.
SEASONABLE at any time.
Pigeons, Broiled: INGREDIENTS. -2 pigeons, 2 oz. of butter, pepper and salt to taste. AVERAGE COST, Is. 8d.
Take care that the pigeons are quite fresh, and carefully pluck, draw and wash them; split the backs, rub the birds over with butter, season them with pepper and salt, and broil them over a moderate fire for 1/4 hour or 20 minutes. Serve very hot, with either mushroom sauce or a good gravy. Pigeons may also be plainly boiled, and served with parsley and butter; they should be trussed like boiled fowls and take from 1/4 hour to 20 minutes to boil.
TIME. To broil a pigeon, from hour to 20 minutes; to boil one, the same time.
SEASONABLE from April to September, but in the greatest perfection from Midsummer to Michaelmas.