Pigeons with Ragout and Patties

The Art Of Cookery · Hannah Glasse · 1747

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

Ingredients (26)

For the pigeons

the livers ↝ Duck, domesticated, liver, raw [Poultry Products]
some fat and lean of ham or bacon ↝ Pork, cured, ham, low sodium, lean and fat, cooked [Pork Products]
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
truffles
parsley ↝ Parsley, raw [Not included in a food category]
sweet-herbs ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
beaten mace ↝ Spices, mace, ground [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
two raw eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a thin slice of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a thin slice of bacon ↝ Beef, bacon, cooked [Bacon]
white paper ↝ Rice paper [Crackers, excludes saltines]

For the ragoo

truffles
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
parsley ↝ Parsley, raw [Not included in a food category]
half a pint of good veal gravy ↝ Gravy, poultry [Dips, gravies, other sauces]
a piece of butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]

For the patties

veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
cold ham
beef-suet, in equal quantities ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
sweet-herbs ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
spice ↝ Spices, paprika [Spices and Herbs]
milk or cream ↝ Milk, NFS [Milk, reduced fat]
puff-paste

Instructions (4)

Take the livers with some fat and lean of ham or bacon, mushrooms, truffles, parsley and sweet-herbs; season with beaten mace, pepper and salt; beat all this together with two raw eggs, put it into the bellies, roll them in a thin slice of veal, over that a thin slice of bacon, wrap them up in white paper, set them on small spit, and roast them.
In the mean time make for them a ragoo of truffles and mushrooms chopp'd small, with parsley cut small; put to it half a pint of good veal gravy, thicken with a piece of butter rolled in flour.
An hour will do your pigeons; baste them, when enough lay them in your dish, take off the paper and pour your sauce over them.
Garnish with patties, made thus: Take veal and cold ham, beef-suet, in equal quantities, some mushrooms, sweet-herbs and spice, chop them small; set them on the fire, and moisten with milk or cream; then make a little puff-paste, roll it and make little patties about an inch deep and two inches long; fill them with the above ingredients, cover them atop, and bake them; lay six of them round a dish.

Original Text

TAKE the livers with some fat and lean of ham or bacon, mushrooms, truffles, parsley and sweet-herbs; season with beaten mace, pepper and salt; beat all this together with two raw eggs, put it into the bellies, roll them in a thin slice of veal, over that a thin slice of bacon, wrap them up in white paper, set them on small spit, and roast them. In the mean time make for them a ragoo of truffles and mushrooms chopp'd small, with parsley cut small; put to it half a pint of good veal gravy, thicken with a piece of butter rolled in flour. An hour will do your pigeons; baste them, when enough lay them in your dish, take off the paper and pour your sauce over them. Garnish with patties, made thus: Take veal and cold ham, beef-suet, in equal quantities, some mushrooms, sweet-herbs and spice, chop them small; set them on the fire, and moisten with milk or cream; then make a little puff-paste, roll it and make little patties about an inch deep and two inches long; fill them with the above ingredients, cover them atop, and bake them; lay six of them round a dish. This makes a fine dish for a first course.

Notes

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