Truss four pigeons, tie two slices of bacon around each pigeon. Put one cup each of carrot and onion, cut in dice, in the bottom of a stewpan; place pigeons on vegetables; add two cups water or stock, cover, and cook in oven until pigeons are tender. One half hour before serving add one teaspoon salt. Serve on buttered toast.
Roast Venison
Lard a saddle of venison, sprinkle with salt and pepper, dredge with flour. Place in dripping pan and baste with melted butter. Allow ten minutes to the pound for roasting. Serve with [Madeira] or [Currant Jelly Sauce].
Venison Steak or Chops
Broiled or pan-broiled same as beefsteak or lamb chops, and serve with some acid sauce.
CHAPTER V
VEGETABLES
All green vegetables should be washed in cold water and cooked in boiling water. Salt may be added first or last according to preference. Allow one tablespoon salt to each quart of water.
The time required for cooking depends upon the age and freshness of the vegetables.