Pigeons, Surtout 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 13 days ago
Not a recipe: No

Ingredients (11)

forcemeat

parboil and bruise the livers fine ↝ Squab, (pigeon), meat only, raw [Poultry Products]
beat some boiled ham in a mortar ↝ Ham [Cold cuts and cured meats]
some mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
a little chopped parsley ↝ Parsley, raw [Not included in a food category]
a clove of garlic shred fine ↝ Garlic, raw [Vegetables and Vegetable Products]
two or three young onions minced fine ↝ Onions, young green, tops only [Vegetables and Vegetable Products]
a sweetbread of veal, parboiled and minced very fine ↝ Sweetbreads [Liver and organ meats]
pepper, and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper, and salt ↝ Salt, table, iodized [Spices and Herbs]

main

some large tame pigeons
some essence of ham heated

Instructions (10)

Make forcemeat by parboiling and bruising the livers fine.
Beat some boiled ham in a mortar.
Mix the livers and ham with some mushrooms, a little chopped parsley, a clove of garlic shredded fine, two or three young onions minced fine, a sweetbread of veal (parboiled and minced very fine), pepper, and salt.
Fill the pigeons with this stuffing.
Tie the pigeons close.
Cover each pigeon with the forcemeat.
Tie them up in paper to keep the forcemeat on.
While roasting, have some essence of ham heated.
Pour the heated essence of ham into your dish.
Lay your pigeons upon the essence of ham in the dish.

Original Text

Pigeons, Surtout of.

Take some large tame pigeons; make forcemeat thus: parboil and bruise the livers fine; beat some boiled ham in a mortar; mix these with some mushrooms, a little chopped parsley, a clove of garlic shred fine, two or three young onions minced fine, a sweetbread of veal, parboiled and minced very fine, pepper, and salt. Fill the pigeons with this stuffing; tie them close, and cover each pigeon with the forcemeat: tie them up in paper to keep it on, and while roasting have some essence of ham heated; pour it into your dish, and lay your pigeons upon it.

Notes

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