Pigeons compote

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Time: Cook: 45 min Total: 45 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

six young pigeons
forcemeat
butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]

for stewing

strong brown gravy ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]

Instructions (5)

Take six young pigeons, and skewer them as you do for boiling.
Put forcemeat into the craws.
Lard them down the breast, and fry them brown.
Put them into strong brown gravy, and let them stew three quarters of an hour.
Thicken it with a lump of butter rolled in flour.

Original Text

Pigeons compote.
TAKE six young pigeons, and skewer them as you do for boiling, put forcemeat into the craws, lard them down the breast, and fry them brown, then put them into strong brown gravy, and let them stew three quarters of an hour, thicken it with a lump of butter rolled in flour, when

Notes

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