Pigeons, to stew. No. 1.

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.
Time: Cook: 120 min Total: 120 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (23)

Truss your pigeons as for boiling. ↝ Squab, (pigeon), meat only, raw [Poultry Products]
Take pepper, salt, cloves, mace, some sweet-herbs, a little grated bread, and the liver of the birds chopped very fine; roll these up in a bit of butter, put it in the stomach of the pigeons, and tie up both ends. ↝ Spices, pepper, black [Spices and Herbs]
Take pepper, salt, cloves, mace, some sweet-herbs, a little grated bread, and the liver of the birds chopped very fine; roll these up in a bit of butter, put it in the stomach of the pigeons, and tie up both ends. ↝ Salt, table, iodized [Spices and Herbs]
Take pepper, salt, cloves, mace, some sweet-herbs, a little grated bread, and the liver of the birds chopped very fine; roll these up in a bit of butter, put it in the stomach of the pigeons, and tie up both ends. ↝ Garlic, raw [Vegetables and Vegetable Products]
Take pepper, salt, cloves, mace, some sweet-herbs, a little grated bread, and the liver of the birds chopped very fine; roll these up in a bit of butter, put it in the stomach of the pigeons, and tie up both ends. ↝ Spices, mace, ground [Spices and Herbs]
Take pepper, salt, cloves, mace, some sweet-herbs, a little grated bread, and the liver of the birds chopped very fine; roll these up in a bit of butter, put it in the stomach of the pigeons, and tie up both ends. ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
Take pepper, salt, cloves, mace, some sweet-herbs, a little grated bread, and the liver of the birds chopped very fine; roll these up in a bit of butter, put it in the stomach of the pigeons, and tie up both ends. ↝ Bread, vegetable [Yeast breads]
Take pepper, salt, cloves, mace, some sweet-herbs, a little grated bread, and the liver of the birds chopped very fine; roll these up in a bit of butter, put it in the stomach of the pigeons, and tie up both ends. ↝ Duck, domesticated, liver, raw [Poultry Products]
roll these up in a bit of butter, put it in the stomach of the pigeons, and tie up both ends. ↝ Butter, stick, unsalted [Dairy and Egg Products]
Make some butter hot in your stewpan, fry the pigeons in it till they are brown all over, putting to them two or three blades of mace, a few peppercorns, and one shalot. ↝ Butter, stick, unsalted [Dairy and Egg Products]
Make some butter hot in your stewpan, fry the pigeons in it till they are brown all over, putting to them two or three blades of mace, a few peppercorns, and one shalot. ↝ Spices, mace, ground [Spices and Herbs]
Make some butter hot in your stewpan, fry the pigeons in it till they are brown all over, putting to them two or three blades of mace, a few peppercorns, and one shalot.
Make some butter hot in your stewpan, fry the pigeons in it till they are brown all over, putting to them two or three blades of mace, a few peppercorns, and one shalot.
dust a little flour into the stewpan, shaking it about till it is brown. ↝ Flour, 00 [Cereal Grains and Pasta]
Have ready a quart of small gravy and a glass of white wine; let it just boil up: strain out all the spice, and put the gravy and pigeons into the stewpan. ↝ Gravy, NFS [Dips, gravies, other sauces]
Have ready a quart of small gravy and a glass of white wine; let it just boil up: strain out all the spice, and put the gravy and pigeons into the stewpan. ↝ Wine, white [Wine]
put in some pickled mushrooms, a little lemon juice, a spoonful of ketchup, a few truffles and morels. ↝ Mushrooms, raw [Other vegetables and combinations]
put in some pickled mushrooms, a little lemon juice, a spoonful of ketchup, a few truffles and morels. ↝ Lemon juice, raw [Fruits and Fruit Juices]
put in some pickled mushrooms, a little lemon juice, a spoonful of ketchup, a few truffles and morels. ↝ Ketchup [Tomato-based condiments]
put in some pickled mushrooms, a little lemon juice, a spoonful of ketchup, a few truffles and morels.
put in some pickled mushrooms, a little lemon juice, a spoonful of ketchup, a few truffles and morels. ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
Dish and send to table with bits of bacon grilled. ↝ Beef, bacon, cooked [Bacon]
Some persons add forcemeat balls, but they are very rich without.

Instructions (8)

Truss your pigeons as for boiling.
Take pepper, salt, cloves, mace, some sweet-herbs, a little grated bread, and the liver of the birds chopped very fine; roll these up in a bit of butter, put it in the stomach of the pigeons, and tie up both ends.
Make some butter hot in your stewpan, fry the pigeons in it till they are brown all over, putting to them two or three blades of mace, a few peppercorns, and one shalot.
Take them out of the liquor, dust a little flour into the stewpan, shaking it about till it is brown.
Have ready a quart of small gravy and a glass of white wine; let it just boil up: strain out all the spice, and put the gravy and pigeons into the stewpan.
Let them simmer over the fire two hours; put in some pickled mushrooms, a little lemon juice, a spoonful of ketchup, a few truffles and morels.
Dish and send to table with bits of bacon grilled.
Some persons add forcemeat balls, but they are very rich without.

Original Text

Pigeons, to stew. No. 1.

Truss your pigeons as for boiling. Take pepper, salt, cloves, mace, some sweet-herbs, a little grated bread, and the liver of the birds chopped very fine; roll these up in a bit of butter, put it in the stomach of the pigeons, and tie up both ends. Make some butter hot in your stewpan, fry the pigeons in it till they are brown all over, putting to them two or three blades of mace, a few peppercorns, and one shalot. Take them out of the liquor, dust a little flour into the stewpan, shaking it about till it is brown. Have ready a quart of small gravy and a glass of white wine; let it just boil up: strain out all the spice, and put the gravy and pigeons into the stewpan. Let them simmer over[168] the fire two hours; put in some pickled mushrooms, a little lemon juice, a spoonful of ketchup, a few truffles and morels. Dish and send to table with bits of bacon grilled. Some persons add forcemeat balls, but they are very rich without.

Notes

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