Mock Pigeons.
Take the bone from two nice fillets of veal; flatten them with the broad side of a hatchet, and spread with a good force-meat of crumbs and chopped ham, seasoned well. Roll the meat up on this; bind into oblong rolls with soft string; lay in a dripping-pan, and pour over them two cups of your boiling soup before the cabbage goes in—or any other hot broth will do as well. Turn a pan over them and bake nearly two hours, basting well with the gravy. When done, lay upon a hot dish, while you thicken the gravy with browned flour, and season well with pepper, salt, and tomato catsup. Boil one minute, and pour part over the pigeons, the rest into a boat. Clip the strings carefully, and do not pull them hard in removing them, lest you spoil the shape of the meat.