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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."