_Pepper Cocktail
*Fried Pigeons
Baked Onions
Mashed Potatoes
Celery and Nut Salad
Cheese Custards
Orange Ice Cream
Coffee_
_*Fried Pigeons_--4 pigeons, 1/2 pound sausage meat, 1 egg, carrot,
turnip, onion, celery, mace, and cloves. Empty and split pigeons
in halves, lengthways; remove 1 joint of wing and of leg, and truss
neatly; wash thoroughly.
Put into a stewpan, a small bit turnip and carrot, small onion, bit of
celery, blade of mace, few cloves and whole peppers; place pigeons on
top; add 2 cups water, and all giblets of pigeons nicely cleaned and
prepared; cover all with Criscoed paper and cover them with lid, and
cook gently 1 hour. Remove pigeons from pan, and dry each thoroughly.
Divide sausage into 4 portions; fill hollow of pigeons with these, and
with floured hands pat it quite smooth, using flour all over pigeons.
Have an egg well beaten; cover carefully with it, and roll in fine
breadcrumbs. Put into hot Crisco, and fry a golden brown. Have the
following sauce in dish, and place the pigeons neatly in center:
Strain liquor pigeons were stewed in, and into pan put 1 tablespoon
flour and 1 tablespoon Crisco, moisten it with a little cold water;
then add to it the liquor, a 1/4 teaspoon meat extract, 1 small tomato
chopped up, and salt to taste; let all boil for 10 minutes; then
strain. It may require more stock or water to be added to make sauce a
good consistency.