Method.—Cut each pigeon into 4 or more pieces, according to their size; cut the beef into small thin slices, the ham into strips, and the eggs into sections or slices. Put these ingredients into a pie-dish in layers, season well, and pour in stock to ¾ fill the dish. Put on the cover (see "Veal and Ham Pie," No. 798), brush over with yolk of egg, bake in quick oven until the paste is risen and set, then cook at a lower temperature for about 1 hour. Have ready a few of the pigeons' feet, scalded and the toes cut off, also the remainder of the stock. Before serving, pour in the stock through the hole in the centre of the pie, and replace the pastry ornament with the feet, fixing them in a nearly upright position. The pie may be served either hot or cold; if the latter, the stock must form a jelly when cold.
Time.—About 1½ hours, to bake the pie. Average Cost, 4s. to 4s. 6d. Sufficient, for 6 to 8 persons. Seasonable at any time.
The Runt Pigeon.—This bird, which is supposed to be of great antiquity, is one of the largest of the pigeon varieties. Its colour is usually blue and silver, but black, red and yellow runts are also met with. Although delicate birds to rear, if crossed with the common pigeon, a strong healthy medium-sized bird is produced, the flesh of which is of good flavour and useful for the table. The Runt is frequently called the Spanish Runt, the name by which it was originally known in England.
The Nun Pigeon.—The Tumbler bears a strong resemblance to this variety of pigeon, in the formation of the head and beak; but the Nun, although a good flyer, has not the power of tumbling. According to the colour of its head the Nun is named red, yellow or black, but the last is the favourite colour. The shell-crest, a semi-circular tuft of feathers rising at the back of the head, should, in a bird of good breed, terminate neatly at each side of the head; the larger and more perfectly it is formed, the more highly is the bird esteemed and proportionately valued. The head and beak should be small and the primary flight and tail feathers coloured, but the rest of the plumage white. The iris of a well-bred bird should be of the purest pearl-white. The toenails deep black. The handsome appearance of the Nun renders it a favourite toy pigeon.
1256.—PIGEONS, POTTED. (See Chicken Potted.)
The Trumpeter Pigeon.—This bird has been thus designated from the peculiarity of its voice, which resembles the sound of a trumpet instead of the "coo" of other pigeons. It is of a medium size, and has its legs and feet heavily hocked and covered with long feathers; its plumage, which is loose feathered, is usually black and white. The rose on the forehead in a bird of good breeding should spread out regularly and cover the entire head, concealing the eyes and beak. The Trumpeter pigeon is known on the Continent as the "Drummer."
The Wood or Wild Pigeon.—The stock-dove, as the wood or wild pigeon to also called, is still found in its native state in some parts of Britain. It forms its nest in the holes of rocks, old towers and in the hollows of trees, but, unlike the ring-dove, does not nestle in the branches. Numbers of wild pigeons still visit our shores in the winter, making their appearance about November from their more northerly retreats, and returning thither in the spring. When formerly forests of beechwood covered large tracts of ground in England, the wood pigeon frequented them in vast numbers.
1257.—PIGEONS, ROASTED. (Fr.—Pigeons Rôtis.)
Ingredients.—Pigeons, bacon, watercress, salad-oil, salt and pepper, Espagnole, tomato or piquante sauce (see Sauces), croûtons of fried bread.
Method.—Draw and truss the birds, cover each breast with a slice of larding bacon, and roast before a clear fire or in a brisk oven for about 20 or 30 minutes, according to age and size. Baste frequently, and a few minutes before serving remove the bacon to allow the breasts to brown. Remove the trussing strings, replace the bacon, serve each bird on a croûton, garnish with watercress previously washed, dried, and seasoned with salt, pepper, and salad-oil, and serve the sauce in a sauce boat.
