Pigeons with Carrots

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923

Source: A Handbook of Cookery for a Small House
Time: Cook: 45 min Total: 45 min
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (8)

roasted pigeons ↝ Squab, (pigeon), meat only, raw [Poultry Products]
half a claret glass of white wine ↝ Wine, white [Wine]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
four carrots cut lengthwise, each into eight pieces then cut across ↝ Carrots, raw [Vegetables and Vegetable Products]
a little good meat juice ↝ Acerola juice, raw [Fruits and Fruit Juices]
water ↝ Water, tap [Tap water]
a little flour and water ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (8)

Split the roasted pigeons in halves and lay cut side down in a stone saucepan.
Add half a claret glass of white wine, pepper and salt.
Add four carrots cut lengthwise, each into eight pieces then cut across.
Add a little good meat juice.
Put enough water to just cover the pigeons.
Stew gently for three-quarters of an hour.
Thicken with a little flour and water.
Serve in the stone saucepan, or in a deep dish.

Original Text

Pigeons with Carrots

Split the roasted pigeons in halves and lay cut side down in a stone saucepan with half a claret glass of white wine, pepper and salt, with four carrots cut lengthwise, each into eight pieces then cut across. Add a little good meat juice. Put enough water to just cover the pigeons. Stew gently for three-quarters of an hour. Thicken with a little flour and water and serve in the stone saucepan, or in a deep dish.

Notes

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