1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Devils and Grills up three or four pigeons in four pieces each and mari- nating them in a half cup of olive oil for ten minutes. Drain the oil into the blazer and while " Jeems " is laying the plates — I take it you're not an impecunious bachelor — you are chopping an onion, a clove of garlic, a green pepper and some parsley. Fry in the oil until transparent, then add the pieces of pigeon and sear them all over. This is preliminary. Next get out the nice brown French casserole and put all of this in it together with a can of tomatoes, salt, paprika and cayenne to taste, a tablespoonful of finely minced salt pork, half a cupful of sliced olives, and a can of bouil- lon or a pint of good stock. Cover tightly and sim- mer an hour; it takes time, but it's worth the waiting. Five minutes before serving, moisten a tablespoon of browned flour with a little of the gravy, stir in and when it thickens it's ready. Pass with this, grated Parmesan cheese, or, if you're sure they all care for it, sprinkle over the casserole while it's on the fire. It's as red as Shaw's w^hiskers and as fine as " Candida," while it will disappear almost as quickly as did " Mrs. Warren's Profession."