cover them with water, throw in a bit of butter, and let them stew an
hour and a quarter if young; an hour and three quarters if old. Some
people turn off the liquor just before they are done, and brown the
pigeons on the bottom of the pot; but this is very troublesome, as
they are apt to break to pieces.

Stewed pigeons are cooked in nearly the same way, with the omission of
the stuffing. Being dry meat, they require a good deal of butter.

Pigeons should be stuffed and roasted about fifteen minutes before a
smart fire. Those who like birds just warmed through, would perhaps
think less time necessary. It makes them nicer to butter them well
just before you take them off the spit, and sprinkle them with nicely
pounded bread, or cracker. All poultry should be basted and floured a
few minutes before it is taken up.

The age of pigeons can be judged by the color of the legs. When young,
they are of a pale delicate brown; as they grow older, the color is
deeper and redder.

A nice way of serving up cold chicken, or pieces of cold fresh meat,
is to make them into a meat pie. The gizzards, livers, and necks of
poultry, parboiled, are good for the same purpose. If you wish to
bake your meat pie, line a deep earthen or tin pan with paste made of
flour, cold water, and lard; use but little lard, for the fat of the
meat will shorten the crust. Lay in your bits of meat, or chicken,
with two or three slices of salt pork; place a few thin slices of your
paste here and there; drop in an egg or two, if you have plenty. Fill
the pan with flour and water, seasoned with a little pepper and salt.
If the meat be very lean, put in a piece of butter, or such sweet