Stewed Pigeons

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Time: Cook: 30 min Total: 30 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (17)

main ingredients

pigeons ↝ Squab, (pigeon), meat only, raw [Poultry Products]
veal sweetbreads ↝ Sweetbreads [Liver and organ meats]
cocks-combs
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
truffles
morels ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a pint of thin gravy
a bundle of sweet herbs
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
a blade or two of mace ↝ Spices, mace, ground [Spices and Herbs]

thickening sauce

the yolks of two or three eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
some chopp’d parsley ↝ Parsley, raw [Not included in a food category]
a quarter of a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]

garnish

lemon ↝ Lemon, raw [Citrus fruits]

Instructions (10)

Prepare the pigeons: draw, pick, scald and flea them.
Place the prepared pigeons in a stew-pan with veal sweetbreads, cocks-combs, mushrooms, truffles, morels, pepper, salt, a pint of thin gravy, a bundle of sweet herbs, an onion, and a blade or two of mace.
Cover the stew-pan closely and let the contents stew for half an hour.
Remove the herbs and onion from the stew.
In a separate bowl, beat together the yolks of two or three eggs, some chopped parsley, a quarter of a pint of cream, and a little nutmeg.
Mix this egg and cream mixture into the stew.
Stir the mixture constantly in one direction until it thickens.
Arrange the pigeons in a serving dish.
Pour the thickened sauce over the pigeons.
Garnish the dish with lemon.

Original Text

LET your pigeons be drawn, pick’d, scalded and flea’d; then put them into a stew-pan with veal sweetbreads, cocks-combs, mushrooms, truffles, morels, pepper, salt, a pint of thin gravy, a bundle of sweet herbs, an onion, and a blade or two of mace; cover them close, let them stew half an hour, then take out the herbs and onion, then beat up the yolks of two or three eggs, and some chopp’d parsley in a quarter of a pint of cream, and a little nutmeg; mix all together, stir it one way till thick; lay the pigeons in the dish, and the sauce all over it. Garnish with lemon.

Notes

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