Pigeons Fricaffee

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (6)
  1. Cut your pigeons as you would chickens for fricaffee, fry them a light brown.
  2. Put them into some good mutton gravy, and stew them near half an hour.
  3. Then put in half an ounce of morels, a spoonful of browning, and a slice of lemon.
  4. Take up your pigeons, and thicken your gravy.
  5. Strain it over your pigeons, and lay round them forcemeat balls.
  6. Garnish with pickles.
Original Text
PIGEONS fricaffee. CUT your pigeons as you would chick- ens for fricaffee, fry them a light brown, then put them into ſome good mutton gravy, and ſtew them near half an hour, and then put in half an ounce of morels, a ſpoonful of brown- ing, and a ſlice of lemon, take up your pigeons, and thicken your gravy, ſtrain it over your pi- geons, and lay round them forcemeat balls.— Garnish with pickles.
Notes
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