Potted Pigeons

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

pick your pigeons ↝ Squab, (pigeon), meat only, raw [Poultry Products]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
a lump of butter in chopped parsley ↝ Butter, stick, unsalted [Dairy and Egg Products]
butter over them ↝ Butter, stick, unsalted [Dairy and Egg Products]
clarified butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]

Instructions (9)

Prepare the pigeons: cut off the pinions, wash them clean, put them into a sieve to drain, then dry them with a cloth.
Season the pigeons with pepper and salt.
Roll a lump of butter in chopped parsley and put it into the pigeons.
Sew up the vents of the pigeons.
Put the pigeons into a pot with butter over them.
Tie down the pot.
Set the pot in a moderate oven.
When the pigeons come out of the oven, put them into potting pots.
Cover the pigeons well with clarified butter.

Original Text

PICK your pigeons, cut off the pinions, wash
them clean; and put them into a sieve to drain,
then dry them with a cloth, and season them with
pepper and salt, roll a lump of butter in chop-
ped parsley, and put it into the pigeons, sew up
the vents, then put them into a pot with butter
over them, tie them down, and set them in a
moderate oven; when they come out, put them
into potting pots, and cover them well with
clarified butter.

Notes

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