Pigeons, to broil

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 12 days ago
Not a recipe
No
Ingredients (14)
for sauce
Instructions (7)
  1. Cut the necks and wings of the pigeons close, leaving the skin of the neck to enable you to tie close.
  2. Mix together grated bread, an anchovy, the two livers of pigeons, half a grated nutmeg, a quarter of a pound of butter, a very little thyme, a little pepper and salt, and sweet marjoram shred.
  3. Sew up the vents and necks of the birds.
  4. Into each bird put a piece of the mixture the size of a walnut.
  5. Strew over them a little nutmeg, pepper, and salt.
  6. Broil them on a slow charcoal fire, basting and turning very often.
  7. Use rich gravy or melted butter for sauce, and season to your taste.
Original Text
Pigeons, to broil. Cut their necks and wings close, leaving the skin of the neck to enable you to tie close, and with some grated bread put an anchovy, the two livers of pigeons, half a grated nutmeg, a quarter of a pound of butter, a very little thyme, a little pepper and salt, and sweet marjoram shred. Mix all together, and into each bird put a piece of the size of a walnut, after sewing up the vents and necks, and, with a little nutmeg, pepper, and salt, strewed over them, broil them on a slow charcoal fire, basting and turning very often. Use rich gravy or melted butter for sauce, and season to your taste.
Notes
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