Pigeons in a Jug

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Time: Cook: 180 min Total: 180 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (17)

For the pigeons

pigeons ↝ Squab, (pigeon), meat only, raw [Poultry Products]

For the stuffing

the livers ↝ Squab, (pigeon), meat only, raw [Poultry Products]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
lemon-peel shred very fine ↝ Lemon peel, raw [Fruits and Fruit Juices]
chopp'd parsley ↝ Parsley, raw [Not included in a food category]
two yolks of eggs very hard ↝ Egg, yolk only, raw [Eggs and omelets]
as much suet as liver shaved exceeding fine ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
as much grated bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
raw eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
rich butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

For cooking the pigeons

pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a piece of celery ↝ Celery, raw [Vegetables and Vegetable Products]

For the sauce

a piece of butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]

For garnish

lemon ↝ Lemon, raw [Citrus fruits]

Instructions (23)

Pull, crop and draw pigeons, but do not wash them.
Save the livers and put them in scalding water, and set them on the fire for a minute or two.
Take out the livers and mince them small, and bruise them with the back of a spoon.
Mix with the livers a little pepper, salt, grated nutmeg, lemon-peel shred very fine, chopped parsley, and two yolks of hard-boiled eggs.
Bruise the egg yolks as you do the liver.
Add suet shaved exceeding fine (amount equal to liver) and grated bread (amount equal to liver).
Work these stuffing ingredients together with raw eggs until combined.
Roll the stuffing mixture in rich butter.
Put a piece of stuffing into the crops and bellies of the pigeons.
Sew up the necks and vents of the pigeons.
Slip your stuffed pigeons into a jug.
Season the pigeons with pepper and salt as for a pie.
Add a piece of celery to the jug with the pigeons.
Stop the jug close.
Set the jug in a kettle of cold water.
Cover the jug close and lay a tile on the top of the jug.
Let it boil for three hours.
Take the pigeons out of the jug and lay them in a dish.
Remove the celery from the jug.
Add a piece of butter rolled in flour to the liquid in the jug.
Stir the liquid until it is thick, creating a sauce.
Pour the sauce over the pigeons.
Garnish with lemon.

Original Text

PULL, crop and draw pigeons, but don't wash them; save the livers and put them in scalding water, and set them on the fire for a minute or two; then take them out and mince them small, and bruise them with a back of a spoon; mix with them a little pepper, salt, grated nutmeg, and lemon-peel shred very fine, chopp'd parsley, and two yolks of eggs very hard; bruise them as you do the liver, and put as much suet as liver shaved exceeding fine, and as much grated bread; work these together with raw eggs, and roll it in rich butter; put a piece into the crops and bellies, and sew up the necks and vents; then slip your pigeons in water, and season them with pepper and salt as for a pie, put them in your jugg with a piece of celery, stop them close, and set them in a kettle of cold water; first cover them close and lay a tile on the top of the jugg, and let it boil three hours; then take them out of the jugg, and lay them in a dish, take out the celery and put in a piece of butter rolled in flour, take it about till it is thick, and pour it on your pigeons. Garnish with lemon.

Notes

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