To boil Pigeons

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Time: Cook: 10 min Total: 10 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

For the pigeons

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

For boiling liquid

milk ↝ Milk, NFS [Milk, reduced fat]
water ↝ Water, tap [Tap water]

For the sauce

the livers parboiled ↝ Duck, domesticated, liver, raw [Poultry Products]
as much parsley boiled and chopped fine ↝ Parsley, raw [Not included in a food category]
some butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (9)

Clean, wash, draw and skin the pigeon.
Boil the pigeon in milk and water for ten minutes.
Prepare the sauce: parboil the livers and bruise them fine.
Chop fine some boiled parsley.
Mix the bruised livers with the chopped parsley.
Melt some butter.
Mix a little melted butter with the liver and parsley mixture.
Mix all sauce ingredients together.
Pour the sauce over the boiled pigeons.

Original Text

To boil Pigeons.
LET your pigeon be cleaned, waſhed, drawn and ſkinned. Boil them in milk and water ten minutes, and pour over them ſauce made thus: take the livers parboiled, and bruiſe them fine with as much parſley boiled and chopped fine. Melt ſome butter, mix a little with the liver and parſley firſt, then mix all together, and pour over the pigeons.

Notes

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