Pigeon Broth
(Boulogne.) Lard and roast 4 fine pigeons, cut up the meat and put the bones and gravy in 1 quart of stock to cook. Chop the meat, with one onion, 1 pound of bread-crumbs soaked in milk, and 1 ounce of butter. Add to the rest and cook 1 hour. Press through a sieve, add 1 tablespoonful of port or sherry, salt, pepper, and some slices of toasted bread.