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Fowl, Duck, Game, Hare: Pigeons
No. 147. Piccioni alla minuta (Pigeons) Ingredients: Pigeons, butter, truffles, herbs, fowls' livers, sweetbread, salt, flour, stock, Burgundy. a Prepare two pigeons and put them into a stewpan with two ounces of butter, two truffles cut up, two fowls' livers, half-pound of sweetbread cuttings (boiled), bunch of herbs and salt. Let them brown a little, then add a dessert-spoonful of flour mixed with stock, and half a glass of Burgundy, and stew gently for half an hour.
No. 148. Piccioni in Ripieno (Stuffed Pigeons) Ingredients: Pigeons, sweetbread, parsley, onions, carrots, salt, pepper, bacon, stock, Chablis, fowls' livers, and gizzards.
Cut up a sweetbread, a fowl's liver and gizzard, an onion, a sprig of parsley, and add salt and pepper. Put this stuffing into two pigeons, tie larding bacon over them, and put them into a stewpan with a glass of Chablis, a cup of stock, an onion, and a carrot.
When cooked pass the sauce through a sieve, skim it, add a little more sauce, and pour it over the pigeons.
No. 149. Lepre in istufato (Stewed Hare) Ingredients: Hare, butter, onions, garlic, marjoram, celery, ham, salt, Chablis, stock, mushrooms, spice, tomatoes.
Put into a stewpan three ounces of butter, an onion cut up, a clove of garlic with a cut across it, a sprig of marjoram, and a little cut-up ham. Fry these slightly, put the hare cut up into the same stewpan, and let it get brown.
Then pour a glass of Chablis and a glass of stock over it; add a little tomato sauce or a mashed-up tomato, a pinch of spice, and a few mushrooms; take out the garlic and let the rest stew gently for an hour or more. Keep the cover on the stewpan, but stir the stew occasionally.
No. 150. Lepre Agrodolce (Hare) Ingredients: Hare, vinegar, butter, onion, ham, stock, salt, sugar, chocolate, almonds, raisins.
Cut up a hare and wash the pieces in vinegar, then cook them in butter, chopped onion, some bits of ham, stock and a little salt. Half fill a wine-glass with sugar, and add vinegar until the glass is three - quarters full, mix the vinegar and sugar well together, and when the hare is browned all over and nearly cooked, pour the vinegar over it and add a dessertspoonful of grated chocolate, a few shredded almonds and stoned raisins. Mix all well together and cook for a few minutes more. This is a favourite Roman dish.