MRS. HARRY LAURIE.
For two pair of pigeons stuff first with bread, summer savory, butter, pepper, salt. Put eight or nine slices of fat pork, in an iron pot to fry, until the pork is well browned, then take it out and put in the pigeons and let brown thoroughly, keep turning to prevent burning. Then add one pint of stock, season if required, put back slices of pork and let stew for an hour and a half (at least) quietly. If gravy is not thick enough, add a tablespoon of brown flour. About quarter of an hour before done, put in a can of green peas—Then serve.
STEWED HARE.
Can be prepared in the same manner as the above for stewed pigeons, with the addition of spices: cloves a few, and a little more of cinnamon.
BREAD SAUCE.
MRS. BENSON BENNETT.
One half pint boiled milk to one cup of fine bread crumbs, one small onion, two cloves, one piece of mace, salt to taste, let simmer five minutes, add small piece of butter.
CRANBERRY JELLY.
Pare, quarter, and core twelve good sized tart apples, place in a porcelain kettle with two quarts of cranberries, cover well with cold water and stew until soft, then strain through a jelly bag, add to this juice two pounds of confectioner's sugar, and boil as you would any other jelly, until it falls from the skimmer; when you dip it in skim off any froth that arises while boiling, put in moulds and let it get firm before using.