Pigeons, to stew. No. 2.

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)
stuffing
stewing liquid
alternative stewing liquid
serving
Instructions (6)
  1. Shred the livers and gizzards, with as much suet as there is meat; season with pepper, salt, parsley, and thyme, shred small; fill the pigeons with this stuffing;
  2. lay them in the stewpan, breasts downward, with as much strong broth as will cover them.
  3. Add pepper, salt, and onion, and two thin rashers of bacon.
  4. Cover them close; let them stew two hours or more, till the liquor is reduced to one half, and looks like gravy, and the pigeons are tender;
  5. then put them in a dish with sippets.
  6. If you have no strong broth, you may stew in water; but you must not put so much water as broth, and they must stew more slowly.
Original Text
Pigeons, to stew. No. 2. Shred the livers and gizzards, with as much suet as there is meat; season with pepper, salt, parsley, and thyme, shred small; fill the pigeons with this stuffing; lay them in the stewpan, breasts downward, with as much strong broth as will cover them. Add pepper, salt, and onion, and two thin rashers of bacon. Cover them close; let them stew two hours or more, till the liquor is reduced to one half, and looks like gravy, and the pigeons are tender; then put them in a dish with sippets. If you have no strong broth, you may stew in water; but you must not put so much water as broth, and they must stew more slowly.
Notes
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