Ragoo of Pigeons

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (16)
For the veal
For the pigeons
For the stew
For assembling the ragoo
For garnish
Instructions (12)
  1. Take some slices of veal cut thin from the fillet, and lard them half way with bacon.
  2. Take a dozen squab pigeons clean picked and trussed, put them into a pan of boiling water, and let them lie in it two or three minutes.
  3. Put into a stew-pan some good gravy, with a dozen mushrooms picked and sliced, and three veal sweetbreads cut and sliced.
  4. Put the pigeons to these articles, and let the stew-pan over a very slow fire.
  5. When the pigeons and sweetbreads are enough, thicken the gravy with some rich cullis, and add some cocks combs, with artichoke bottoms shred small.
  6. Let these stew a little while, and then set them to cool.
  7. Cut some thin slices of ham and bacon, put in some force-meat, then the larded veal into a stew-pan, and lay the ham and bacon over it.
  8. Put some yolks of eggs over the ham and veal, and then more force-meat.
  9. Then put in the ragoo of pigeons, and turn the slices of veal and bacon; put over them more forcemeat rubbed over with yolks of eggs, and cover them with slices of bacon.
  10. Cover the stew pan close, and put fire under and over it, but be careful it does not burn.
  11. When done, turn it all not into a dish, take away the bacon, skim off the fat, put in some veal cullis, and serve it up.
  12. Garnish with lemon and pickles.
Original Text
TAKE some slices of veal cut thin from the fillet, and lard them half way with bacon. Then take a dozen squab pigeons clean picked and trussed, put them into a pan of boiling water, and let them lie in it two or three minutes. Having done this, put into a stew-pan some good gravy, with a dozen mushrooms picked and sliced, and three veal sweetbreads cut and sliced. Put the pigeons to these articles, and let the stew-pan over a very slow fire. When the pigeons and sweetbreads are enough, thicken the gravy with some rich cullis, and add some cocks combs, with artichoke bottoms shred small. Let these stew a little while, and then set them to cool. Cut some thin slices of ham and bacon, put in some force-meat, then the larded veal into a stew-pan, and lay the ham and bacon over it; put some yolks of eggs over the ham and veal, and then more force-meat: then put in the ragoo of pigeons, and turn the slices of veal and bacon; put over them more forcemeat rubbed over with yolks of eggs, and cover them with slices of bacon. Cover the stew pan close, and put fire under and over it, but be careful it does not burn. When done, turn it all not into a dish, take away the bacon, skim off the fat, put in some veal cullis, and serve it up. Garnish with lemon and pickles.
Notes
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