Boiled Pigeons in Puff Paste

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Time
Cook: 90 min Total: 90 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
For seasoning the pigeons
For the puff paste
Main ingredient
For serving
Instructions (9)
  1. Season the pigeons with pepper and salt.
  2. Take a large piece of butter and make a puff-paste.
  3. Roll each pigeon in a piece of paste.
  4. Tie them in a cloth, so that the paste doesn’t break.
  5. Boil them in a good deal of water.
  6. They will take an hour and a half boiling.
  7. Baste them carefully that they don’t break.
  8. Lay them in the dish.
  9. You may pour a little good gravy in the dish.
Original Text
TAKE your pigeons, season them with pepper and salt, take a large piece of butter, make a puff-paste, and roll each pigeon in a piece of paste; tie them in a cloth, so that the paste don’t break; boil them in a good deal of water. They will take an hour and a half boiling, baste them carefully that they don’t break; lay them in the dish, and you may pour a little good gravy in the dish. They will eat exceeding good and nice, and will yield sauces enough of a very agreeable relish.
Notes
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