To pickle Pigeons

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (14)
for pickling pigeons
for stuffing (optional)
Instructions (11)
  1. Bone the pigeons, turn the inside out, and lard it.
  2. Season with Jamaica pepper pounded very fine, and a little salt.
  3. Turn the inside outward again, and tie the neck and rump with thread.
  4. Put them in boiling water, let them boil a minute or two to plump.
  5. Take them out, and dry with a cloth.
  6. Make the pickle of an equal quantity of wine and white wine vinegar, white pepper, Jamaica pepper, sliced nutmeg, ginger, and two or three bayleaves boiled.
  7. When the pickle boils, put the pigeons into it, and let them boil fifteen minutes if small, or twenty minutes if large.
  8. Then take them out, wipe, and let them cool.
  9. When the pickle is cold, take off the fat, and put the pigeons in.
  10. Keep them in a stone jar, tied down with a bladder to exclude the air.
  11. Optionally, instead of larding, put a stuffing of hard yelks of eggs and marrow in equal quantities, spices, and sweet herbs.
Original Text
To pickle Pigeons. Bone the pigeons, turn the inside out, and lard it: season with Jamaica pepper pounded very fine, and a little salt: turn the inside outward again, and tie the neck and rump with thread: put them in boiling water, let them boil a minute or two to plump; take them out, and dry with a cloth. The pickle must be made of an equal quantity of wine, and white wine vinegar; white pepper, Jamaica pepper, sliced nutmeg, ginger, and two or three bayleaves boiled. When it boils, put the pigeons into it, and let them boil fifteen minutes, if small; twenty, if large. Then take them out, wipe, and let them cool. When the pickle is cold, take off the fat, and put them in. They must be kept in a stonejar, tied down with a bladder to exclude the air. You may in some, instead of larding, put a stuffing of hard yelks of eggs, and marrow, in equal quantities, spices, and sweet herbs.
Notes
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