Pigeons with Bacon and Spinach

The Art Of Cookery · Hannah Glasse · 1747

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

Ingredients (6)

Pigeons

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

Bacon

a handsome square piece of bacon ↝ Beef, bacon, cooked [Bacon]
slices of bacon ↝ Beef, bacon, cooked [Bacon]

Spinach

spinach ↝ Spinach, raw [Vegetables and Vegetable Products]

Seasoning and Garnish

parsley ↝ Parsley, raw [Not included in a food category]
melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (8)

Boil the pigeons by themselves for fifteen minutes.
Boil a handsome square piece of bacon and lay in the middle.
Stew some spinach to lay round the bacon.
Lay the pigeons on the spinach.
Season your dish with parsley laid in a place before the fire to crisp.
Alternatively, lay one pigeon in the middle, and the rest round, with the spinach between each pigeon.
Alternatively, place a slice of bacon on each pigeon.
Garnish with slices of bacon and melted butter in a cup.

Original Text

BOIL them by themselves, for fifteen minutes, then boil a handsome square piece of bacon and lay in the middle; stew some spinach to lay round, and lay the pigeons on the spinach. Season your dish with parsley laid in a place before the fire to crisp. Or you may lay one pigeon in the middle, and the rest round, and the spinach between each pigeon, and a slice of bacon on each pigeon. Garnish with slices of bacon and melted butter in a cup.

Notes

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