Fricando Pigeons

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Pigeons
Sauce
Garnish
Instructions (12)
  1. Pick, draw, and wash your pigeons very clean.
  2. Stuff the craws, and lard them down the sides of the breast.
  3. Fry them in butter a fine brown.
  4. Put them into a tossing-pan, with a quart of gravy.
  5. Stew them till they are tender.
  6. Take off the fat.
  7. Put in a tea-spoonful of lemon pickle, a large spoonful of browning, the same of walnut catchup, a little chyan and salt.
  8. Thicken your gravy.
  9. Add half an ounce of morels, and four yolks of hard eggs.
  10. Lay the pigeons in your dish, and put the morels and eggs round them.
  11. Strain your sauce over them.
  12. Garnish with barberies and lemon peel, and serve it up.
Original Text
To fricando Pigeons. PICK, draw, and wash your pigeons very clean, stuff the craws, and lard them down the sides of the breast, fry them in butter a fine brown, and then put them into a tossing-pan, with a quart of gravy, stew them till they are tender, then take off the fat, and put in a tea-spoonful of lemon pickle, a large spoonful of browning, the same of walnut catchup, a little chyan and salt, thicken your gravy, and add half an ounce of morels, and four yolks of hard eggs, lay the pigeons in your dish, and put the morels and eggs round them, and strain your sauce over them.—Garnish with barberies and lemon peel, and serve it up.
Notes
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