Stewed Pigeons Recipe

MRS. HARRY LAURIE.

For two pair of pigeons stuff first with bread, summer savory, butter,

pepper, salt. Put eight or nine slices of fat pork, in an iron pot to

fry, until the pork is well browned, then take it out and put in the

pigeons and let brown thoroughly, keep turning to prevent burning. Then

add one pint of stock, season if required, put back slices of pork and

let stew for an hour and a half (at least) quietly. If gravy is not

thick enough, add a tablespoon of brown flour. About quarter of an hour

before done, put in a can of green peas--Then serve.

STEWED HARE.

Can be prepared in the same manner as the above for stewed pigeons, with

the addition of spices: cloves a few, and a little more of cinnamon.