The Book of Household Management - Mrs. Isabella Beeton
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ASPECT OF THE PIGEON-HOUSE.--The front of the pigeon-house
should have a southwest aspect, and, if a room be selected for
the purpose, it is usual to break a hole in the roof of the
building for the passage of the pigeons, but which can be closed
at convenience. A platform ought to be laid at the entrance for
the pigeons to perch upon, with some kind of defence against
strange cats, which will frequently depopulate a whole dovecot.
Yet, although cats are dangerous neighbours for the birds, they
are necessary to defend them from the approach of rats and mice,
which will not only suck the eggs, but destroy the birds. The
platform should be painted white, and renewed as the paint wears
off, white being a favourite colour with pigeons, and also most
conspicuous as a mark to enable them to find their house. The
boxes ought also to be similarly painted, and renewed when
necessary, for which purpose lime and water will do very well.
THE NECESSITY OF CLEANLINESS.--As cleanliness in human
habitations is of the first importance, so is it in the
pigeon-house. There the want of it will soon render the place a
nuisance not to be approached, and the birds, both young and
old, will be so covered with vermin and filth, that they will
neither enjoy health nor comforts, whilst early mortality
amongst them will be almost certain. In some cases, the
pigeon-house is cleaned daily; but it should always be done, at
any rate, once a week, and the floor covered with sifted gravel,
frequently renewed. Pigeons being exceedingly fond of water, and
having a prescience of the coming of rain, they may be seen upon
the house-tops waiting upon it until late in the evening, and
then spreading their wings to receive the luxury of the
refreshing shower. When they are confined in a room, therefore,
they should be allowed a wide pan of water, to be often renewed.
This serves them for a bath, which cools, refreshes, and assists
them to keep their bodies clear of vermin.
BREEDING PIGEONS.--In breeding pigeons, it is necessary to match
a cock and hen, and shut them up together, or place them near to
each other, and in the course of a day or two there is little
doubt of their mating. Various rules have been laid down for the
purpose of assisting to distinguish the cock from the hen
pigeon; but the masculine forwardness and action of the cock is
generally so remarkable, that he is easily ascertained. The
pigeon being monogamous, the male attaches and confines himself
to one female, and the attachment is reciprocal, and the
fidelity of the dove to its mate is proverbial. At the age of
six months, young pigeons are termed squeakers, and then begin
to breed, when properly managed. Their courtship, and the
well-known tone of voice in the cock, just then acquired and
commencing, are indications of their approaching union.
Nestlings, while fed by cock and hen, are termed squabs, and
are, at that age, sold and used for the table. The dove-house
pigeon is said to breed monthly, when well supplied with food.
At all events, it may be depended on, that pigeons of almost any
healthy and well-established variety will breed eight or nine
times in the year; whence it may readily be conceived how vast
are the numbers that may be raised.
[Illustration: CARRIER PIGEONS.]
THE CARRIER PIGEON.--Without doubt the carrier is entitled to
rank first in the pigeon family, with the exception, perhaps, of
the blue-rock pigeons. No domestic fowl can be traced to so
remote an antiquity. When Greece was in its glory, carrier
pigeons were used to convey to distant parts the names of the
victors at the Olympian games. During the holy war, when Acre
was besieged by King Richard, Saladin habitually corresponded
with the besieged by means of carrier pigeons. A shaft from an
English crossbow, however, happened to bring one of those
feathered messengers to the ground, and the stratagem was
discovered, the design of the Saracens revealed, and so turned
against the designers, that Acre was in the hands of the
Christians before the wily Saladin dreamt of such a thing.
PIGEON PIE (Epsom Grand-Stand Recipe).
975. INGREDIENTS.--1-1/2 lb. of rump-steak, 2 or 3 pigeons, 3 slices of
ham, pepper and salt to taste, 2 oz. of butter, 4 eggs, puff crust.
_Mode_.--Cut the steak into pieces about 3 inches square, and with it
line the bottom of a pie-dish, seasoning it well with pepper and salt.
Clean the pigeons, rub them with pepper and salt inside and out, and put
into the body of each rather more than 1/2 oz. of butter; lay them on
the steak, and a piece of ham on each pigeon. Add the yolks of 4 eggs,
and half fill the dish with stock; place a border of puff paste round
the edge of the dish, put on the cover, and ornament it in any way that
may be preferred. Clean three of the feet, and place them in a hole made
in the crust at the top: this shows what kind of pie it is. Glaze the
crust,--that is to say, brush it over with the yolk of an egg,--and bake
it in a well-heated oven for about 1-1/4 hour. When liked, a seasoning
of pounded mace may be added.
_Time_.--1-1/4 hour, or rather less. _Average cost_, 5s. 3d.
_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.
[Illustration: TUMBLER PIGEONS.]
TUMBLER PIGEONS.--The smaller the size of this variety, the
greater its value. The head should be round and smooth, the neck
thin, and the tail similar to that of the turbit. Highly-bred
birds of this variety will attain an elevation in their flight
beyond that of any other pigeons; and it is in seeing these
little birds wing themselves so far into the skies that the
fanciers take such delight. For four or five hours tumblers have
been known to keep on the wing; and it is when they are almost
lost to the power of human vision that they exhibit those
pantomimic feats which give them their name, and which are
marked by a tumbling over-and-over process, which suggests the
idea of their having suddenly become giddy, been deprived of
their self-control, or overtaken by some calamity. This
acrobatic propensity in these pigeons has been ascribed by some
to the absence of a proper power in the tail; but is nothing
more than a natural habit, for which no adequate reason can be
assigned. Of this variety, the Almond Tumbler is the most
beautiful; and the greater the variation of the colour in the
flight and tail, the greater their value.
[Illustration: RUNT PIGEONS.]
THE RUNT PIGEON.--This is generally esteemed among the largest
of the pigeon varieties, and being possessed of proportionate
strength, with a strong propensity to exercise it, they keep the
dovecot in a state of almost continual commotion by domineering
over the weaker inmates. They breed tolerably well, however, and
are valuable for the table. There is both the Leghorn and the
Spanish Runt, variously plumaged; but when red, white, or black
mottled, are most highly esteemed. One of the great advantages
connected with the Runt is, that he is not likely to fly away
from home. Being heavy birds, they find it difficult, when well
fed, to mount even to a low housetop. Again, they require no
loft, or special dwelling-place, but, if properly tended, will
be perfectly satisfied, and thrive as well, in a rabbit-hutch as
any where. Their flavour is very good; and it is not an uncommon
thing for a squeaker Runt to exceed a pound and a quarter in
weight.
[Illustration: NUN PIGEONS.]
THE NUN PIGEON.--The Tumbler bears a strong resemblance to this
variety, which is characterized by a tuft of feathers rising
from the back of the head, and which, on the whole, is an
extremely pretty little bird. According to the colour of the
head, it is called the red, black, or yellow-headed Nun. To be a
perfect bird, it should have a small head and beak; and the
larger the tuft at the back of his head, the handsomer the bird
is esteemed, and proportionately valuable in the eyes of
pigeon-fanciers.
[Illustration: TRUMPETER PIGEONS.]
THE TRUMPETER PIGEON.--From the circumstance of this bird
imitating the sound of a trumpet, instead of cooing, like other
pigeons, it has received its designation. It is of the middle
size, having its legs and feet covered with feathers, and its
plumage generally of a mottled black-and-white. It has a tuft
springing from the root of its beak, and the larger this topknot
is, the higher the estimation in which the breed is held. In
their powers of trumpeting some are more expert than others; and
whether this has any effect in influencing their own estimate of
themselves, we cannot say; but they are rather select in the
choice of their company. If two of them are put in a
pigeon-house with other doves, it will be found that they
confine their association almost entirely to each other. As much
as two guineas have been paid for a well-trained docile bird of
this kind.
[Illustration: WOOD-PIGEON.]
THE WOOD, OR WILD PIGEON.--Buffon enumerates upwards of thirty
varieties of the pigeon, which he derives from one root,--viz.
the stockdove, or common wild pigeon. All the varieties of
colour and form which we witness, he attributes to human
contrivance and fancy. Nevertheless, there exist essentially
specific differences in these birds, which would appear to be
attributable rather to the nature of the region, soil, and
climate to which they are indigenous, than to the art and
ingenuity of man. The stockdove, in its wild state, is still
found in some parts of Britain, forming its nest in the holes of
rocks, old towers, and in the hollows of trees; it never,
however, like the ringdove, nestles in the branches. Multitudes
of wild pigeons still visit our shores in the winter, coming
from their more northerly retreats, making their appearance
about November, and retiring again in the spring. When forests
of beechwood covered large tracts of the ground of this country,
these birds used to haunt them in myriads, frequently covering a
mile of ground in extent when they went out in the morning to
feed.
STEWED PIGEONS.
976. INGREDIENTS.--6 pigeons, a few slices of bacon, 3 oz. of butter, 2
tablespoonfuls of minced parsley, sufficient stock No. 104 to cover the
pigeons, thickening of butter and flour, 1 tablespoonful of mushroom
ketchup, 1 tablespoonful of port wine.
_Mode_.--Empty and clean the pigeons thoroughly, mince the livers, add
to these the parsley and butter, and put it into the insides of the
birds. Truss them with the legs inward, and put them into a stewpan,
with a few slices of bacon placed under and over them; add the stock,
and stew gently for rather more than 1/2 hour. Dish the pigeons, strain
the gravy, thicken it with butter and flour, add the ketchup and port
wine, give one boil, pour over the pigeons, and serve.
_Time_.--Rather more than 1/2 hour. _Average cost_, 6d. to 9d. each.
_Sufficient_ for 4 or 5 persons.
_Seasonable_ from April to September.
[Illustration: FANTAIL PIGEONS.]
THE FANTAIL PIGEON.--This curious variety is inferior in point
of size to most of the other varieties, and is characterized by
having a short, slender bill, pendent wings, and naked legs and
feet. It has the power of erecting its tail in the manner of a
turkey-cock; during which action, especially when paying court
to it's mate, it trembles or shakes, like the peacock when
moving about with his train expanded and in full display. This
power of erecting and spreading the tail is not confined to the
male bird alone: the female possesses the same power to an equal
extent, and otherwise resembles the male in every respect. It is
not very prolific, and seldom succeeds so well in the aviary or
pigeon-house as most of the other kinds.
[Illustration: JACOBIN PIGEONS.]
THE JACOBIN PIGEON.--This variety, having the power to transmit
to posterity a form precisely similar, with all its peculiar
characters undiminished, is, among pigeon-fanciers, designated
as of a pure or permanent race. It is distinguished by a
remarkable ruff or frill of raised feathers, which, commencing
behind the head and proceeding down the neck and breast, forms a
kind of hood, not unlike that worn by a monk. From this
circumstance, it has obtained its Gallic name of _nonnain
capuchin_. In size it is one of the smallest of the domestic
pigeons, and its form is light and elegant. It is a very
productive species, and, having its flight considerably impeded
by the size and form of its hooded frill, keeps much at home,
and is well adapted for the aviary or other buildings where
pigeons are confined.
[Illustration: TURBIT PIGEONS.]
THE TURBIT PIGEON.--This variety bears a strong resemblance to
the Jacobin, having a kind of frill in the fore part of its
neck, occasioned by the breast-feathers lying contrariwise and
standing straight out. The species is classed in accordance with
the colour of the shoulders, similarly as the Nuns are by the
colour of their heads. Their characteristics of excellence are a
full frill, short bill, and small round head. In Germany it is
called the ruffle pigeon, in allusion to the feathers on its
breast; and it has rarely any feathers on its feet. There is a
peculiarity connected with this bird, which somewhat lowers it
in the estimation of fanciers: it seldom rears more than one at
a time, which, therefore, marks it as a bird rather for
amusement than profit.
[Illustration: BARB PIGEONS.]
THE BARB PIGEON.--The name of this variety is a contraction of
Barbary, from which country it originally comes. It is both
prolific and has excellent qualities as a nurse. The kind most
esteemed is that of one uniform colour, that of blue-black being
preferable to any other. Speckled or mottled Barbs are esteemed
the most common of all pigeons. It is not unlike the Carrier
pigeon, and, at a small distance, might easily be mistaken for
the latter. It has a short beak and a small wattle. A spongy,
pinky skin round the eyes is its chief characteristic, however,
and this increases in size till the bird is three or four years
old. This peculiarity is hardly distinguishable in very young
birds.
[Illustration: BLUE ROCK-PIGEON.]
THE ROCK PIGEON.--This variety, in its wild state, is found upon
the rocky parts of the west of Scotland, and the bold shores of
the Western Isles, more abundant than in any other parts of the
British islands. As the shores of the mainland are exposed to
the muds of the Atlantic, and the comparatively small islands
are surrounded by that ocean, the low grounds exposed to the
west are seldom covered with snow for any length of time, and
thus the birds easily find a supply of food. The numbers which
there congregate are often very great, and the din of their
united cry is sometimes very loud and even alarming. The love of
home and the certainty of returning to it is very conspicuous in
the rock-pigeon or _biset_, as it is called by the French.
Flocks from different parts of the coasts often meet on the
feeding-grounds; but when the time of returning to rest comes
round, each one keeps to its own party.
[Illustration: OWL PIGEONS.]
THE OWL PIGEON.--This pigeon does not seem to be so well known
as it formerly was, if we may judge from the fact that few
modern writers mention it. Like the Turbit pigeon, the Owl has a
remarkable tuft of feathers on the breast, it having been
compared by some to the frill of a shirt, and by others to a
full-blown white rose. In size, it is not quite so large a
pigeon as the Jacobin. It is said to be preferred in France,
above other varieties, as a bird to rear and kill for the table.
In England it is very far from being common; indeed, we have
applied to several keepers of pigeons, who have fancied
themselves acquainted with all the varieties of this bird, and
they have been able to tell us nothing of it. Mr. Harrison Weir,
our artist, however, has made his portrait from the life.
BOILED RABBIT.
[Illustration: BOILED RABBIT.]
977. INGREDIENTS.--Rabbit; water.
_Mode_.--For boiling, choose rabbits with smooth and sharp claws, as
that denotes they are young: should these be blunt and rugged, the ears
dry and tough, the animal is old. After emptying and skinning it, wash
it well in cold water, and let it soak for about 1/4 hour in warm water,
to draw out the blood. Bring the head round to the side, and fasten it
there by means of a skewer run through that and the body. Put the rabbit
into sufficient hot water to cover it, let it boil very gently until
tender, which will be in from 1/2 to 3/4 hour, according to its size and
age. Dish it, and smother it either with onion, mushroom, or liver
sauce, or parsley-and-butter; the former is, however, generally
preferred to any of the last-named sauces. When liver-sauce is
preferred, the liver should be boiled for a few minutes, and minced very
finely, or rubbed through a sieve before it is added to the sauce.
_Time_.--A very young rabbit, 1/2 hour; a large one, 3/4 hour; an old
one, 1 hour or longer.
_Average cost_, from 1s. to 1s. 6d. each.
_Sufficient_ for 4 persons.
_Seasonable_ from September to February.
THE RABBIT.--Though this animal is an inhabitant of most
temperate climates, it does not reach so far north as the hare.
The wild rabbit is a native of Great Britain, and is found in
large numbers in the sandy districts of Norfolk and
Cambridgeshire. Its flesh is, by some, considered to have a
higher flavour than that of the tame rabbit, although it is
neither so white nor so delicate. The animal, however, becomes
larger and fatter in the tame than in the wild state; but it is
not desirable to have it so fat as it can be made.
CURRIED RABBIT.
978. INGREDIENTS.--1 rabbit, 2 oz. of butter, 3 onions, 1 pint of stock
No. 104, 1 tablespoonful of curry powder, 1 tablespoonful of flour, 1
teaspoonful of mushroom powder, the juice of 1/2 lemon, 1/2 lb. of rice.
_Mode_.--Empty, skin, and wash the rabbit thoroughly, and cut it neatly
into joints. Put it into a stewpan with the butter and sliced onions,
and let them acquire a nice brown colour, but do not allow them to
blacken. Pour in the stock, which should be boiling; mix the curry
powder and flour smoothly with a little water, add it to the stock, with
the mushroom powder, and simmer gently for rather more than 1/2 hour;
squeeze in the lemon-juice, and serve in the centre of a dish, with an
edging of boiled rice all round. Where economy is studied, water may be
substituted for the stock; in this case, the meat and onions must be
very nicely browned. A little sour apple and rasped cocoa-nut stewed
with the curry will be found a great improvement.
_Time_.--Altogether 3/4 hour.
_Average cost_, from 1s. to 1s. 6d. each.
_Sufficient_ for 4 persons.
_Seasonable_ in winter.
[Illustration: WILD RABBITS.]
THE COMMON OR WILD RABBIT.--Warrens, or inclosures, are
frequently made in favourable localities, and some of them are
so large as to comprise 2,000 acres. The common wild rabbit is
of a grey colour, and is esteemed the best for the purposes of
food. Its skin is valuable as an article of commerce, being used
for the making of hats. Another variety of the rabbit, however,
called the "silver-grey," has been lately introduced to this
country, and is still more valuable. Its colour is a black
ground, thickly interspersed with grey hairs; and its powers as
a destroyer and consumer of vegetable food are well known to be
enormous, especially by those who have gardens in the vicinity
of a rabbit-warren.
FRIED RABBIT.
979. INGREDIENTS.--1 rabbit, flour, dripping, 1 oz. of butter, 1
teaspoonful of minced shalot, 2 tablespoonfuls of mushroom ketchup.
_Mode_.--Cut the rabbit into neat joints, and flour them well; make the
dripping boiling in a fryingpan, put in the rabbit, and fry it a nice
brown. Have ready a very hot dish, put in the butter, shalot, and
ketchup; arrange the rabbit pyramidically on this, and serve as quickly
as possible.
_Time_.--10 minutes. _Average cost_, from 1s. to 1s. 6d. each.
_Sufficient_ for 4 or 5 persons.
_Seasonable_ from September to February.
_Note_.--The rabbit may be brushed over with egg, and sprinkled with
bread crumbs, and fried as above. When cooked in this manner, make a
gravy in the pan by recipe No. 866, and pour it round, but not over, the
pieces of rabbit.
VARIETIES IN RABBITS.--Almost everybody knows that a rabbit is a
furry animal, that lives on plants, and burrows in the ground;
that it has its varieties as well as other animals, and that it
is frequently an especial favourite with boys. Among its
varieties, the short-legged, with width and substance of loin,
is the most hardy, and fattens the most expeditiously. It has,
besides, the soundest liver, rabbits generally being subject to
defects of that part. It is also the smallest variety. There is
a very large species of the hare-colour, having much bone,
length and depth of carcase, large and long ears, with full
eyes, resembling those of the hare: it might readily be taken
for a hybrid or mule, but for the objection to its breeding. Its
flesh is high-coloured, substantial, and more savoury than that
of the common rabbit; and, cooked like the hare, it makes a good
dish. The large white, and yellow and white species, have whiter
and more delicate flesh, and, cooked in the same way, will rival
the turkey. Rabbits are divided into four kinds, distinguished
as warreners, parkers, hedgehogs, and sweethearts. The warrener,
as his name implies, is a member of a subterranean community,
and is less effeminate than his kindred who dwell _upon_ the
earth and have "the world at their will," and his fur is the
most esteemed. After him, comes the parker, whose favourite
resort is a gentleman's pleasure-ground, where he usually breeds
in great numbers, and from which he frequently drives away the
hares. The hedgehog is a sort of vagabond rabbit, that, tinker
like, roams about the country, and would have a much better coat
on his back if he was more settled in his habits, and remained
more at home. The sweetheart is a tame rabbit, with its fur so
sleek, soft, and silky, that it is also used to some extent in
the important branch of hat-making.
RABBIT A LA MINUTE.
980. INGREDIENTS.--1 rabbit, 1/4 lb. of butter, salt and pepper to
taste, 2 blades of pounded mace, 3 dried mushrooms, 2 tablespoonfuls of
minced parsley, 2 teaspoonfuls of flour, 2 glasses of sherry, 1 pint of
water.
_Mode_.--Empty, skin, and wash the rabbit thoroughly, and cut it into
joints. Put the butter into a stewpan with the pieces of rabbit; add
salt, pepper, and pounded mace, and let it cook until three parts done;
then put in the remaining ingredients, and boil for about 10 minutes: it
will then be ready to serve. Fowls or hare may be dressed in the same
manner.
_Time_.--Altogether, 35 minutes. _Average cost_, from 1s. to 1s. 6d.
each.
_Sufficient_ for 4 or 5 persons.
_Seasonable_ from September to February.
RABBIT PIE.
981. INGREDIENTS.--1 rabbit, a few slices of ham, salt and white pepper
to taste, 2 blades of pounded mace, 1/2 teaspoonful of grated nutmeg, a
few forcemeat balls, 3 hard-boiled eggs, 1/2 pint of gravy, puff crust.
_Mode_.--Cut up the rabbit (which should be young), remove the
breastbone, and bone the legs. Put the rabbit, slices of ham, forcemeat
balls, and hard eggs, by turns, in layers, and season each layer with
pepper, salt, pounded mace, and grated nutmeg. Pour in about 1/2 pint of
water, cover with crust, and bake in a well-heated oven for about 1-1/2
hour. Should the crust acquire too much colour, place a piece of paper
over it to prevent its burning. When done, pour in at the top, by means
of the hole in the middle of the crust, a little good gravy, which may
be made of the breast- and leg-bones of the rabbit and 2 or 3
shank-bones, flavoured with onion, herbs, and spices.
_Time_.--1-1/2 hour. _Average cost_, from 1s. to 1s. 6d. each.
_Sufficient_ for 5 or 6 persons.
_Seasonable_ from September to February.
Note.--The liver of the rabbit may be boiled, minced, and mixed with the
forcemeat balls, when the flavour is liked.
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