instant. In serving lay a squab upon a piece of toasted bread.


PIGEON PIE

Prepare as many pigeons as you wish to bake in your pie. Salt and
pepper, then melt some fat in a stew-pan, and cut up an onion in it.
When hot, place in the pigeons and stew until tender. In the meantime
line a deep pie plate with a rich paste. Cut up the pigeons, lay them
in, with hard-boiled eggs chopped up and minced parsley. Season with
salt and pepper. Put flakes of chicken fat rolled in flour here and
there, pour over the gravy the pigeons were stewed in, cover with a
crust. Bake slowly until done.


SQUAB EN CASSEROLE

Take fowl and brown in a skillet the desired color, then add to this
enough water (or soup stock preferred), put it in casserole and add
vegetables; add first those that require longest cooking. Use mushrooms,
carrots, small potatoes and peas. If you like flavor of sherry wine, add
small wine glass; if not, it is just as good. Season well and cook in
hot oven not too long, as you want fowl and vegetables to be whole. You
may add soup stock if it is too dry after being in oven.


ROAST TURKEY

Singe and clean the turkey the same as chicken. Fill with plain bread
stuffing or chestnut stuffing. Tie down the legs and rub entire surface