Stewed 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 (6)
Instructions (14)
  1. Let the pigeons be fresh, and carefully cropped, drawn, and washed.
  2. Let them soak half an hour.
  3. Cut a hard white cabbage into water in slices as for pickling.
  4. Drain the cabbage.
  5. Boil the cabbage in milk and water.
  6. Drain the cabbage again.
  7. Lay some of the cabbage at the bottom of a stewpan.
  8. Put the birds on the cabbage, being well seasoned.
  9. Cover the birds with the remainder of the cabbage.
  10. Put a little broth into the stewpan.
  11. Stew till the pigeons are quite tender.
  12. Add some cream, and a little flour and butter.
  13. Give it one boil.
  14. Serve the cabbage round the pigeons.
Original Text
Stewed Pigeons. Let them be fresh, and carefully cropped, drawn, and washed, then let them soak half an hour: in the mean time cut a hard white cabbage into water in slices as for pickling; drain it, and boil it in milk and water; drain it again, then lay some of it at the bottom of a stewpan; put the birds on it, being well seasoned, and cover them with the remainder; put a little broth into them, and stew till quite tender, before you serve. 86Add some cream, and a little flour and butter; give it one boil, and serve the cabbage round the pigeons.
Notes
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