ell with salt and pepper, and cover them with the remainder of the
cabbage. Add a little broth, and stew gently till the pigeons are
tender; then put among them two or three spoonfuls of cream, and a piece
of butter and flour for thickening. After a boil or two, serve up the
birds in the middle of the dish, with the cabbage placed round
them.--Another way is to stew the birds in a good brown gravy, either
stuffed or not; and seasoned high with spice and fresh mushrooms, or a
little ketchup.--Another way. Take your pigeons trussed as for baking;
bruise the livers, and mix them up with a few bread crumbs, parsley, and
a little lemon peel chopped small; season it with mace, nutmeg, pepper,
and salt; work all up with a piece of butter, and stuff the bellies of
your pigeons; tie up the necks and vents; then stew them with some
butter, till they are brown all over; put them into another pan that
will just hold them, with as much strong gravy as will cover them; let
them stew till they are tender, then bruise an anchovy, a shalot shred
fine, a piece of butter rolled in flour, and a spoonful of white wine;
let all boil together to a proper thickness; scum very clean; dish up,
and garnish with crisp bacon and lemon.

STEWED PIPPINS. Scoop out the core of some golden pippins, pare them
very thin, and throw them into water. For every pound of fruit, make
half a pound of refined sugar into a syrup, with a pint of water. When
skimmed, put in the pippins, and stew them quite clear. Grate some lemon
over, be careful not to break them, and serve them up in the syrup. They
make an elegant corner dish, or a dessert.--Another way. Pare your
pippins nicely, cut them in halves, and take out the cores; to a quart
of spring water, put a pound of double refined sugar, and a piece of
lemon-peel; boil it almost to a syrup; take out the peel, and put in the
pippins; boil them till they are pretty tender, then draw them to one
side of the fire, and let them stew till clear; take them out carefully
one at a time, and lay them in a china or earthen dish for use. If
golden pippins are done this way, they are very little inferior to
apricots.

STEWED PORK STEAKS. Cut some steaks from the best end of a loin or neck
of pork. Take off the skin, and nearly all the fat, and fry them of a
nice brown. Put the steaks into a stewpan, with good gravy enough to
make a proper sauce to them, adding pepper and salt. Ten minutes before
they are done, thicken th