Potted 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 (7)

Pigeons

fresh ones ↝ Squab, (pigeon), meat only, raw [Poultry Products]

Seasoning

pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

For baking and preserving

butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a good deal of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Optional additions for high flavor

mace ↝ Spices, mace, ground [Spices and Herbs]
a few Jamaica peppers

Instructions (10)

Take fresh pigeons.
Clean them carefully.
Season with pepper and salt.
Put them close in a small pan.
Pour butter over them.
Bake.
When cold, take them out.
Put two or three pigeons in fresh pots, fit to serve to table.
Pour butter over, using that which was baked with them as part.
Observe, that it is necessary to put a good deal of butter if to be kept.

Original Text

Potted Pigeons.

Take fresh ones: clean them carefully: season with pepper and salt: put them close in a small pan, and pour butter over: bake, and when cold take them out. Put into fresh pots, fit to serve to table, two or three in each, and pour butter over, using that which was baked with them as part. Observe, that it is necessary to put a good deal of butter if to be kept.

Note. Butter that has covered potted things is good for basting, and will make very good paste for meatpies. If to be high, add some mace, and a few Jamaica peppers to the seasoning.

Notes

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