Pigeons with Rice

The Art Of Cookery · Hannah Glasse · 1747

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

Ingredients (17)

For the pigeons

six pigeons ↝ Squab, (pigeon), meat only, raw [Poultry Products]
parsley ↝ Parsley, raw [Not included in a food category]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a very little piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a quart of mutton broth
a little beaten mace ↝ Spices, mace, ground [Spices and Herbs]
a bundle of sweet herbs
an onion ↝ Onions, raw [Vegetables and Vegetable Products]

For thickening the gravy

a good piece of butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
salt ↝ Salt, table, iodized [Spices and Herbs]

For the rice

half a pound of rice ↝ Rice, cooked, NFS [Rice]
milk ↝ Milk, NFS [Milk, reduced fat]

For the rice mixture

the yolks of two or three eggs ↝ Egg, yolk only, raw [Eggs and omelets]
two or three spoonfuls of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]

For garnish

hard eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (12)

Stuff the pigeons' bellies with parsley, pepper, and salt, rolled in a very little piece of butter.
Put the stuffed pigeons into a quart of mutton broth with a little beaten mace, a bundle of sweet herbs, and an onion.
Cover them close and let them boil for a full quarter of an hour.
Take out the onion and sweet herbs.
Add a good piece of butter rolled in flour to the broth and give it a shake.
Season the gravy with salt if needed.
Meanwhile, boil half a pound of rice tender in milk until it begins to thicken, taking care not to burn it.
In a separate bowl, beat the yolks of two or three eggs with two or three spoonfuls of cream and a little nutmeg.
Stir the egg and cream mixture into the thickening rice until it is quite thick.
Take out the pigeons and lay them in a dish.
Pour the gravy over the thickened rice mixture, stir all together, and then pour this mixture over the pigeons.
Garnish with hard-boiled eggs cut into quarters.

Original Text

TAKE six pigeons, stuff their bellies with parsley, pepper and salt, roll’d in a very little piece of butter: put them into a quart of mutton broth, with a little beaten mace, a bundle of sweet herbs, and an onion; cover them close, and let them boil a full quarter of an hour; then take out the onion and sweet herbs, and take a good piece of butter rolled in flour, put it in and give it a shake, season it with salt if it wants it, then have ready half a pound of rice boiled tender in milk; when it begins to be thick (but take great care the art don’t burn too) take the yolks of two or three eggs, beat up with two or three spoonfuls of cream and a little nutmeg; stir it together till it is quite thick, then take up the pigeons and lay them in a dish, pour the gravy to the rice, stir all together and pour over the pigeons. Garnish with hard eggs cut into quarters.

Notes

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