Mock Pigeons with Mushroom Sauce.
2 fillets of veal.
Force-meat of crumbs and chopped salt pork, well seasoned.
½ cup of mushrooms and a little minced onion.
1 sweetbread.
12 oysters.
Pepper and salt.
The fillets must be boneless. Sprinkle with pepper and spread with force-meat. Roll up closely and wind with packthread. Put into a dripping-pan with enough water to half cover them. Invert a pan over them, and bake from forty-five minutes to one hour in proportion to their size. Boil, then blanch the sweetbread, by dropping it into cold water. Cut into dice, put into a cup of oyster liquor with a spoonful of butter, and simmer fifteen minutes. Baste the “pigeons” four times—twice with butter, and when tender, lay on a hot dish, clip and carefully withdraw the threads, and cover to keep warm. Add the gravy from the dripping-pan to the sweetbread; thicken with browned flour; boil once; put in the oysters and mushrooms, chopped, and stew five minutes quite fast. Pour a few large spoonfuls, taking up the thickest part, over the “pigeons;” send the rest up in a sauce-boat. You will find this a very nice dish.