Pigeons transmogrified

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Yield
6.0 pigeons
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
main ingredients
gravy
thickening the gravy
Instructions (13)
  1. Pick and clean six small young pigeons, but do not cut off their heads.
  2. Cut off their pinions.
  3. Boil them ten minutes in water.
  4. Cut off the ends of six large cucumbers and scrape out the seeds.
  5. Put in your pigeons, but let the heads be out at the ends of the cucumbers.
  6. Stick a bunch of barberies in their bills.
  7. Put them in a tossing-pan, with a pint of veal gravy, a little anchovy, a glass of red wine, a spoonful of browning, a little slice of chyan and salt to your taste.
  8. Stew them seven minutes.
  9. Take them out.
  10. Thicken your gravy with a little butter rolled in flour.
  11. Boil it up.
  12. Strain it over your pigeons.
  13. Serve them up.
Original Text
Pigeons transmogrified. PICK and clean six small young pigeons, but do not cut off their heads, cut off their pinions, and boil them ten minutes in water, then cut off the ends of six large cucumbers and scrape out the seeds, put in your pigeons, but let the heads be out at the ends of the cucumbers, and stick a bunch of barberies in their bills, and then put them in a tossing-pan, with a pint of veal gravy, a little anchovy, a glass of red wine, a spoonful of browning, a little slice of chyan Chyan and salt to your taste, stew them seven minutes, take them out, thicken your gravy with a little butter rolled in flour, boil it up, and strain it over your pigeons, and serve them up.
Notes
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