Pigeons with Claret

The Art Of Cookery · Hannah Glasse · 1747

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

Ingredients (8)

Seasoning for pigeons

beaten mace ↝ Spices, mace, ground [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

For the belly of the pigeons

a little piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

For the claret sauce

a little claret all over them, made with a quart of milk and eggs, and four or five spoonfuls of flour
a quart of milk ↝ Milk, NFS [Milk, reduced fat]
eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
four or five spoonfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (4)

Take your pigeons, season them with beaten mace, pepper and salt.
Put a little piece of butter in the belly.
Lay them in a dish and pour a little claret all over them, made with a quart of milk and eggs, and four or five spoonfuls of flour.
Bake it, and send it to table.

Original Text

TAKE your pigeons, season them with beaten mace, pepper and salt; put a little piece of butter in the belly, lay them in a dish and pour a little claret all over them, made with a quart of milk and eggs, and four or five spoonfuls of flour. Bake it, and send it to table. It is a good dish.

Notes

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