Stewed Pigeons

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 seasoning the pigeons

pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
mace ↝ Spices, mace, ground [Spices and Herbs]
some sweet-herbs ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
a piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

For stewing the pigeons

a quart of good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
a little white wine ↝ Wine, white [Wine]
some pickled mushrooms ↝ Mushrooms, pickled [Olives, pickles, pickled vegetables]
a few pepper corns ↝ Corn, raw [Corn]
three or four blades of mace ↝ Spices, mace, ground [Spices and Herbs]
a bit of lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
a branch of sweet-herbs ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
a bit of onion ↝ Onions, raw [Vegetables and Vegetable Products]
some oysters pickled

For thickening

butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]

For garnish

lemon ↝ Lemon, raw [Citrus fruits]

Instructions (9)

Season pigeons with pepper, salt, cloves, mace, and sweet-herbs.
Wrap seasoning in a piece of butter and put in the pigeons' bellies.
Tie up the neck and vent of the pigeons.
Half roast the pigeons.
Put the half-roasted pigeons into a stew-pan with gravy, white wine, pickled mushrooms, pepper corns, mace, lemon-peel, sweet-herbs, onion, and pickled oysters.
Let them stew until cooked.
Thicken the stew with butter and egg yolks.
Garnish with lemon.

Second Batch

Do thus the same way.

Original Text

SEASON your pigeons with pepper, salt, cloves, mace, and some sweet-herbs; wrap this seasoning up in a piece of butter, and put in their bellies, then tie up the neck and vent, and half roast them; then put them into a stew-pan with a quart of good gravy, a little white wine, some pickled mushrooms, a few pepper corns, three or four blades of mace, a bit of lemon-peel, a branch of sweet-herbs, a bit of onion, and some oysters pickled; let them stew till they are enough, then thicken it up with butter and yolks of eggs. Garnish with lemon. Do thus the same way.

Notes

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