All small birds can be broiled according to the directions for quail,
remembering that for extremely small ones it takes a very bright fire.
As the birds should be only browned, the time required is very brief.


Small Birds, Roasted.

Clean, by washing quickly in one water after they have been drawn.
Season with salt and pepper. Cut slices of salt pork _very thin_,
and with small skewers, fasten a slice around each bird. Run a long
skewer through the necks of six or eight, and rest it on a shallow
baking-pan. When all the birds are arranged, put into a _hot_
oven for twelve minutes, or before a hot fire for a quarter of an
hour. Serve on toast.


Potted Pigeons.

Clean and wash one dozen pigeons. Stand them on their necks in a deep
earthen or porcelain pot, and turn on them a pint of vinegar. Cut
three large onions in twelve pieces, and place a piece on each pigeon.
Cover the pot, and let it stand all night In the morning take out the
pigeons, and throw away the onions and vinegar. Fry, in a deep stew-
pan, six slices of fat pork, and when browned, take them up, and in
the fat put six onions, sliced fine. On these put the pigeons, having
first trussed them, and dredge well with salt pepper and flour. Cover,
and cook slowly for forty-five minutes, stirring occasionally; then
add two quarts of boiling water, and simmer gently two hours. Mix four
heaping table-spoonfuls of flour with a cupful of cold water, and stir