Pigeons au Soleil

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 (16)

forcemeat

half a pound of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a quarter of a pound of mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
two ounces of beef ↝ Beef, ground, raw [Ground beef]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
mace ↝ Spices, mace, ground [Spices and Herbs]

egg mixture

yolks of four eggs ↝ Egg, yolk only, raw [Eggs and omelets]
two ounces of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a quarter of a pound of grated bread ↝ Bread, vegetable [Yeast breads]

stewing liquid

a little rich beef gravy ↝ Gravy, beef [Dips, gravies, other sauces]
three or four cloves ↝ Garlic, raw [Vegetables and Vegetable Products]

for coating and frying

three or four pigeons ↝ Squab, (pigeon), meat only, raw [Poultry Products]
some good beef dripping ↝ Beef, ground, raw [Ground beef]
the meat that was beaten
the yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]
strew them with bread and flour ↝ Bread, vegetable [Yeast breads]

Instructions (8)

Make some forcemeat, with half a pound of veal, a quarter of a pound of mutton, and two ounces of beef, and beat them in a mortar with salt, pepper, and mace, till they become paste.
Beat up the yolks of four eggs, put them into a plate, and mix two ounces of flour and a quarter of a pound of grated bread.
Set on your stewpan with a little rich beef gravy; tie up three or four cloves in a piece of muslin, and put into it.
Then put your pigeons in, and stew them till nearly done.
Set them before the fire to keep warm.
With some good beef dripping in your pan, enough to cover the birds, set it on the fire.
When boiling, take one at a time, and roll it in the meat that was beaten, then in the yolk of an egg, till they are quite wet.
Strew them with bread and flour in boiling dripping, and let them remain till brown.

Original Text

Pigeons au Soleil.

Make some forcemeat, with half a pound of veal, a quarter of a pound of mutton, and two ounces of beef, and beat them in a mortar with salt, pepper, and mace, till they become paste. Beat up the yolks of four eggs, put them into a plate, and mix two ounces of flour and a quarter of a pound of grated bread. Set on your stewpan with a little rich beef gravy; tie up three or four cloves in a piece of muslin, and put into it; then put your pigeons in, and stew them till nearly done; set them before the fire to keep warm, and with some good beef dripping in your pan, enough to cover the birds, set it on the fire; when boiling, take one at a time, and roll it in the meat that was beaten, then in the yolk of an egg,[171] till they are quite wet; strew them with bread and flour in boiling dripping, and let them remain till brown.

Notes

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