Roast Pigeons with Bacon and Veal

The Art Of Cookery · Hannah Glasse · 1747

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

Ingredients (18)

for the pigeons

pigeons as above ↝ Squab, (pigeon), meat only, raw [Poultry Products]
a slice of bacon ↝ Beef, bacon, cooked [Bacon]
a slice of veal beat with the back of a knife ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
mace ↝ Spices, mace, ground [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a small pack-thread
two fine skewers
a piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]
crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
sweet herbs

for the gravy

good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
truffles
morels ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]

for garnish

lemon ↝ Lemon, raw [Citrus fruits]

Instructions (10)

Force your pigeons as above.
Lay a slice of bacon on the breast, and a slice of veal beat with the back of a knife.
Season with mace, pepper and salt.
Tie it on with a small pack-thread, or two fine skewers is better.
Spit them on a fine bird spit.
Roast them.
Baste with a piece of butter, then with the yolk of an egg, and then baste them again with crumbs of bread, a little nutmeg and sweet herbs.
When enough lay them in your dish.
Have good gravy ready, with truffles, morels and mushrooms, to pour into your dish.
Garnish with lemon.

Original Text

FORCE your pigeons as above, then lay a slice of bacon on the breast, and a slice of veal beat with the back of a knife, and season with mace, pepper and salt, tie it on with a small pack-thread, or two fine skewers is better; spit them on a fine bird spit, roast them and baste with a piece of butter, then with the yolk of an egg, and then baste them again with crumbs of bread, a little nutmeg and sweet herbs; when enough lay them in your dish, have good gravy ready, with truffles, morels and mushrooms, to pour into your dish. Garnish with lemon.

Notes

—