Mock Pigeons.
2 large cutlets of veal, cut rather thin, and beaten flat; ½ lb. of fat salt pork; yolks of two hard-boiled eggs; 1 cup of bread-crumbs; pepper, salt, and 1 tablespoonful of chopped onion pickle; a little sugar; powdered or minced parsley; a little oyster-liquor.
Lay the cutlets upon a dish, and spread the upper side with a force-meat made of the ingredients above enumerated; roll each up closely; bind in shape with soft string, and lay in a dripping-pan. Pour over them two cupfuls of boiling water, in which have been mixed two tablespoonfuls of butter, and the surplus tomato-juice saved from yesterday’s can of tomatoes. Cover with another pan of the same size—inverted—and set in a steady oven. Bake a little over an hour—half an hour more, should the “pigeons” be large. Take them up when tender, and brown, clip, and withdraw the strings, and keep hot while you strain, season, and thicken the gravy. Boil one minute, and pour into a boat.