Pigeons, Pompeton of

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 (7)
for the pan
for the pigeons
Instructions (5)
  1. Butter your pan, lay in it some sliced bacon, and cover all the inside of it with forcemeat.
  2. Brown the pigeons off in a pan, and put them in a good ragout, stewing them up together, and put also a good ladleful of ragout to the forcemeat.
  3. Then lay your pigeons breast downward, and pour over them the ragout that remains.
  4. Cover them with forcemeat, and bake them.
  5. Turn them out, and serve up.
Original Text
Pigeons, Pompeton of. Butter your pan, lay in it some sliced bacon, and cover all the inside of it with forcemeat. Brown the pigeons off in a pan, and put them in a good ragout, stewing them up together, and put also a good ladleful of ragout to the forcemeat: then lay your pigeons breast downward, and pour over them the ragout that remains; cover them with forcemeat, and bake them. Turn them out, and serve up.
Notes
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