Pigeons, to jug

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: 180 min Total: 180 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

the liver ↝ Duck, domesticated, liver, raw [Poultry Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
parsley shred fine ↝ Parsley, raw [Not included in a food category]
lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
suet cut small, in quantity equal to the liver ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
the yolks of two eggs boiled hard and also cut fine ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
two raw eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
two or three pieces of celery ↝ Celery, raw [Vegetables and Vegetable Products]
a piece of butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (9)

Pick and draw the pigeons, and let a little water pass through them.
Parboil and bruise the liver with a spoon.
Mix pepper, salt, grated nutmeg, parsley shred fine, and lemon-peel, suet cut small, in quantity equal to the liver, the yolks of two eggs boiled hard and also cut fine.
Mix these with two raw eggs, and stuff the birds, tying up the necks and vents.
After dipping the pigeons into water, season them with salt and pepper.
Put them into a jug, with two or three pieces of celery, stopping it very close, to prevent the steam escaping.
Set them in a kettle of cold water; lay a tile on the top, and boil three hours.
Take them out, and put in a piece of butter rolled in flour.
Shake it round till thick, and pour it over the pigeons.

Original Text

Pigeons, to jug.

Pick and draw the pigeons, and let a little water pass through them; parboil and bruise the liver with a spoon; mix pepper, salt, grated nutmeg, parsley shred fine, and lemon-peel, suet cut small, in quantity equal to the liver, the yolks of two eggs boiled hard and also cut fine; mix these with two raw eggs, and stuff the birds, tying up the necks and vents. After dipping the pigeons into water, season them with salt and pepper; then put them into a jug, with two or three pieces of celery, stopping it very close, to prevent the steam escaping. Set them in a kettle of cold water; lay a tile on the top, and boil three hours; take them out, and put in a piece of butter rolled in flour; shake it round till thick, and pour it over the pigeons.

Notes

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