Fowl Duck Game Hare Rabbit Etc

Piccioni alla minute (Pigeons)

Ingredients: Pigeons, butter, truffles, herbs, fowls' livers, sweetbread, salt, flour, stock, Burgundy.

Prepare two pigeons and put them into a stewpan with two ounces of butter, two truffles cut up, two fowls' livers, half-pound of sweetbread cuttings (boiled), a bunch of herbs and salt. Let them brown a little, then add a dessert-spoonful of flour mixed with stock, and half a glass of Burgundy, and stew gently for half an hour.

Piccioni in Ripieno (Stuffed Pigeons)

Ingredients: Pigeons, sweetbread, parsley, onions, carrots, salt, pepper, bacon, stock, Chablis, fowls' livers, and gizzards.

Cut up a sweetbread, a fowl's liver and gizzard, an onion, a sprig of parsley, and add salt and pepper. Put this stuffing into two pigeons, tie larding bacon over them, and put them into a stewpan with a glass of Chablis, a cup of stock, an onion, and a carrot. When cooked pass the sauce through a sieve, skim it, add a little more sauce, and pour it over the pigeons.

Lepre in istufato (Stewed Hare)

Ingredients: Hare, butter, onions, garlic, marjoram, celery, ham, salt, Chablis, stock, mushrooms, spice, tomatoes.

Put into a stewpan three ounces of butter, an onion cut up, a clove of garlic with a cut across it, a sprig of marjoram, and a little cut-up ham. Fry these slightly, put the hare cut up into the same stewpan, and let it get brown. Then pour a glass of Chablis and a glass of stock over it; add a little tomato sauce or a mashed-up tomato, a pinch of spice, and a few mushrooms; take out the garlic and let the rest stew gently for an hour or more. Keep the cover on the stewpan, but stir the stew occasionally.

Lepre Agro-dolce (Hare)

Ingredients: Hare, vinegar butter, onion, ham, stock salt, sugar, chocolate, almonds, raisins.

Cut up a hare and wash the pieces in vinegar, then cook them in butter, chopped onion, some bits of ham stock and a little salt. Half fill a wine-glass with sugar and add vinegar until the glass is three-quarters full mix the vinegar and sugar well together, and when the hare is browned all over and nearly cooked, pour the vinegar over it and add a dessert spoonful of grated chocolate a few shredded almonds and stoned raisins. Mix all well together and cook for a few minutes more. This is a favourite Roman dish.

Coniglio alla Provenzale (Rabbit)

Ingredients: Rabbit, flour butter, stock, Chablis, parsley onion, spice, mushrooms.

Cut up a rabbit, wipe the pieces, flour them over, and fry them in butter until they are coloured all over. Then pour a glass of Chablis over them, add some chopped parsley, half an onion, three mushrooms, salt, and a cup of good stock. Cover the stewpan and cook on a moderate fire for about three-quarters of an hour. Should the stew act too dry, add a spoonful of stock occasionally.