Pigeons—Stewed

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 60 min Total: 60 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (5)
  1. Bone the pigeons.
  2. Fill the pigeons with the forcemeat, and add chopped truffles.
  3. Stew them 1 hour tied up tight in muslin.
  4. When done, cut each pigeon into four pieces.
  5. Dish up in usual way.
Original Text
Pigeons—Stewed. (Lady Holland, Munden.) Bone the pigeons, and have some very good forcemeat ready. Fill the pigeons with the forcemeat, and add chopped truffles; stew them 1 hour tied up tight in muslin. When done, cut each pigeon into four pieces. Dish up in usual way.
Notes
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