Jugged Pigeons

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Time
Cook: 90 min Total: 90 min
Yield
6.0 pigeons
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (11)
  1. Take six pigeons, pluck and draw them, wash them clean, and dry them with a cloth.
  2. Season them with beaten mace, white pepper, and salt.
  3. Put them in a jug, and put half a pound of butter upon them.
  4. Stop up your jug close with a cloth that no steam can get out.
  5. Let it in a kettle of boiling water, and let it boil one hour and a half.
  6. Then take out your pigeons, and put the gravy that is come from the pigeons into a pan.
  7. Put to it one spoonful of wine, one of catchup, a slice of lemon, half an anchovy chopped small, and a bundle of sweet herbs.
  8. Boil it a little.
  9. Thicken it with a little butter rolled in flour.
  10. Lay your pigeons on the dish, and strain the gravy on them.
  11. Garnish with parsley.
Original Text
Jugged Pigeons. TAKE six pigeons, pluck and draw them, wash them clean, and dry them with a cloth, season them with beaten mace, white pepper, and salt, put them in a jug, and put half a pound of butter upon them, stop up your jug close with a cloth that no steam can get out, let it in a kettle of boiling water, and let it boil one hour and a half, then take out your pigeons, and put the gravy that is come from the pigeons into a pan, and put to it one spoonful of wine, one of catchup, a slice of lemon, half an anchovy chopped small, and a bundle of sweet herbs, boil it a little, thicken it with a little butter rolled in flour, lay your pigeons on the dish, and strain the gravy on them: garnish with parsley
Notes
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