The Household Cook Book and Encyclopedia of Practical Recipes by Miss E. Neill

submitted by Glen “Joe’ Carlson

(Chicago: Donahue, Henneberry & Co., 1890)

First published in August/September, 2005, Volume 2, Issue 4, The Hatchet: Journal of Lizzie Borden Studies.

ROAST PIGEONS

Clean the pigeons, and stuff them the same as chickens; leave the feet on, dip them into scalding water, strip off the skin, cross them, and tie them together below the breastbone; or cut them off; the head may remain on; if so, dip it in scalding water, and pick it clean; twist the wings back, put the liver between the right wing and the body, and turn the head under the other; rub the outside of each bird with a mixture of pepper and salt; split them. And put some water in the dripping-pan; for each bird put a bit of butter the size of a small egg, put them before a hot fire, and let them roast quickly; baste frequently; half an hour will do; when nearly done, dredge them with wheat flour and baste with the butter in the pan; turn them that they may be nicely and easily browned; when done, take them up, set the pan over the fire, make a thin batter of a teaspoonful of wheat flour, and cold water; when the gravy is boiling hot, stir it in; continue to stir it for a few minutes, until it is brown, then pour it through a gravy sieve into a tureen, and serve with the pigeons.

PIGEON PIE

Clean and dress three or four pigeons, rub the outside and in with a mixture of pepper and salt; rub on the inside with a bit of butter, and fill it with a bread-and-butter stuffing, or mashed potatoes; sew up the slit, butter the sides of a tin basin or pudding dish, and line (the sides only) with pie paste, rolled to quarter of an inch thickness; lay the birds in; for three large tame pigeons, cut quarter of a pound of sweet butter and put it over them, strew over a large teaspoonful of salt, and a small teaspoonful of pepper, with a bunch of finely-cut parsley, if liked; dredge a large teaspoonful over; put in water to nearly fill the pie; lay skewers across the top, cover with a puff paste crust; cut a slit in the middle, ornament the edge with leaves, braids or shells of paste, and put it in a moderately hot or quick oven, for one hour; when nearly done, brush the top with the yolk of an egg beaten with a little milk, and finish. The pigeons for this pie may be cut in two or more pieces, if preferred Any small birds may be done in this manner.

MOCK-TURTLE SOUP

Clean and wash a calf’s head, split it in two, save the brains, boil the head until tender in plenty of water; put a slice of fat ham, a bunch of parsley cut small, a sprig of thyme, two leeks cut small, six cloves, a teaspoonful of pepper, and three ounces of butter, into a stew pan, and fry them a nice brown; then add the water in which the head was boiled, cut the meat from the head in neat square pieces, and put them in the soup; add a pint of Madeira and one lemon sliced thin, and Cayenne pepper and salt to taste; let it simmer gently for two hours, then skim it clear and serve.

Make a forcemeat of the brains as follows: put them in a stew-pan, pour hot water over, and set it over a fire for a few minutes, then take them up, chop them small, with a sprig of parsley, a saltspoonful of salt and pepper each, a tablespoonful of wheat flour, the same of butter, and one well-beaten egg; make it into small balls, and drop them in the soup fifteen minutes before it is taken from the fire; in making the balls, a little more flour may be necessary. Egg-balls may also be added.