To boil Pigeons in Rice

The Experienced English Housekeeper · Elizabeth Raffald · 1784

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

Ingredients (8)

your pigeons ↝ Squab, (pigeon), meat only, raw [Poultry Products]
thin slices of bacon ↝ Beef, bacon, cooked [Bacon]
a large beet leaf
four ounces of rice ↝ Rice, cooked, NFS [Rice]
good veal gravy ↝ Gravy, poultry [Dips, gravies, other sauces]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two spoonfuls of good cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (11)

Pick and draw the pigeons.
Turn the legs under the wings, and cut off the pinions.
Lay over every pigeon thin slices of bacon, and a large beet leaf.
Wrap them in clean cloths separately.
Boil them till enough.
Have ready four ounces of rice boiled soft, and put into a sieve to drain.
Put the rice into a little good veal gravy thickened with flour and butter.
Boil your rice a little in the gravy.
Add two spoonfuls of good cream.
Take your pigeons out of the cloths, and leave on the bacon and beet leaves.
Pour the rice over them, and serve them up.

Original Text

To boil Pigeons in Rice.
WHEN you have picked and drawn your pigeons, turn the legs under the wings, and cut off the pinions, then lay over every pigeon thin slices of bacon, and a large beet leaf, wrap them in clean cloths separately, and boil them till enough, have ready four ounces of rice boiled soft, and put into a sieve to drain, put the rice into a little good veal gravy thickened with flour and butter, boil your rice a little in the gravy, and add two spoonfuls of good cream, take your pigeons out of the cloths, and leave on the bacon and beet leaves, pour the rice over them, and serve them up.

Notes

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