Force-meat

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (16)

For the force-meat

force-meat as above

For stuffing and coating

the feet
the yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]
crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

For baking

the legs ↝ Frog legs, raw [Finfish and Shellfish Products]
butter a dish ↝ Butter, stick, unsalted [Dairy and Egg Products]

For the gravy

good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
the yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]
butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]

For garnish

lemon ↝ Lemon, raw [Citrus fruits]

Optional serving suggestion

one pigeon ↝ Squab, (pigeon), meat only, raw [Poultry Products]
stew’d spinach ↝ Spinach, raw [Vegetables and Vegetable Products]
poached eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
notched lemon ↝ Lemon, raw [Citrus fruits]
orange cut into quarters ↝ Orange, raw [Citrus fruits]
melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (17)

Cut off the feet of the pigeons.
Stuff the pigeons in the shape of a pear.
Roll the stuffed pigeons in the yolk of an egg.
Roll the egg-washed pigeons in crumbs of bread.
Stick the legs at the top of the pigeons.
Butter a dish to lay the pigeons in.
Send the pigeons to an oven to bake, ensuring they do not touch each other.
When the pigeons are done, lay them in a dish.
Pour good gravy, thickened with the yolk of an egg or butter rolled in flour, into the dish.
Do not pour your gravy over the pigeons.
Garnish with lemon.

Alternative Serving Suggestion

Lay one pigeon in the middle of the dish.
Arrange the remaining pigeons around the middle pigeon.
Place stewed spinach between the pigeons.
Top the spinach with poached eggs.
Garnish with notched lemon and orange cut into quarters.
Serve melted butter in boats.

Original Text

MAKE a good force-meat as above, cut off the feet quite; stuff them in the shape of a pear, roll them in the yolk of an egg, and then in crumbs of bread; stick the legs at the top, and butter a dish to lay them in; then send them to an oven to bake, but don’t let them touch each other. When they are enough, lay them in a dish, and pour in good gravy thicken’d with the yolk of an egg, or butter rolled in flour; don’t pour your gravy over the pigeons. You may Garnish with lemon. It is a pretty genteel dish: or for change lay one pigeon in the middle, the rest round, and stew’d spinach between; poached eggs on the spinach, garnish with notched lemon and orange cut into quarters, and have melted butter in boats.

Notes

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