Pigeons, to stew. No. 3.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (11)
Instructions (3)
  1. Cut six pigeons with giblets into quarters, and put them into a stewpan, with two blades of mace, salt, pepper, and just water sufficient to stew them without burning.
  2. When tender, thicken the liquor with the yolk of an egg and three spoonfuls of fresh cream, a little shred thyme, parsley, and a bit of butter.
  3. Shake all together, and garnish with lemon.
Original Text
Pigeons, to stew. No. 3. Cut six pigeons with giblets into quarters, and put them into a stewpan, with two blades of mace, salt, pepper, and just water sufficient to stew them without burning. When tender, thicken the liquor with the yolk of an egg and three spoonfuls of fresh cream, a little shred thyme, parsley, and a bit of butter. Shake all together, and garnish with lemon.
Notes
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