128. Roast Pigeons
Take say two pigeons trussed for roasting. Put a good-sized piece of butter into each and liberally butter the breasts. Put into a baking tin and bake for half an hour to three-quarters. For dishing, split in halves down the breast (it will be easy if the birds are well done) and lay on hot buttered toast. Strain the fat out of the tin and put a little good meat juice into it. Stir in a little well-mixed flour and water and serve with green peas.
129. Boiled Fowl
Take a lean fowl and fasten a slice of lean bacon over the breast with a small skewer. Put into a saucepan, with enough boiling water to cover it, with an onion and a little white wine. Stew gently for an hour. Remove the fowl whole and serve with melted butter sauce as for fish without the parsley. The liquid in which it boiled should make excellent soup if you boil in it any remains of chicken carcass just for flavouring, or add some good beef stock.
130. Venison
Melt an ounce of butter or dripping in a baking tin and when hot lay in it about three pounds of venison not too fat. Bake in a fairly quick oven for two hours, basting it from time to time with the butter out of the tin. Make the gravy as for beef. Serve with red currant jelly.
131. Roast Turkey
Have ready a turkey of about seven pounds trussed for roasting. Stuff it with the best sausage meat and some truffles cut up very small. Butter the breast very liberally and bake in a quick oven for three hours. Garnish with sausages.
132. Chicken Jelly
Take an old fowl trussed and slash it well across the breast and thighs with a sharp knife. Place it in a large saucepan, cover with cold water, add a little salt, two big pieces of loaf sugar, and one whole onion. Stew gently for three hours, strain from the fowl into a deep basin, add quickly a teacupful of cold water and set it to get cold. It can be used either as chicken broth or, with the addition of a glass of good white wine, as a jelly in which to serve a young roast fowl.