Duckling’S. — In trussing Ducklings the feet are left on,
and crossed on the back just above the tail. Cooks do not
generally allow sufficient time for roasting Ducklings, and
sometimes send them up so raw on one side that it cannot be
cut. This is both careless and wasteful. The time allowed
should be from twenty to twenty-five minutes. In England
Ducklings are not stuffed. French cooks recommend this
stuffing. Mince rather small the liver of the Duckling and.
two fowls’ livers, three tablespoonfuls of cooked mushrooms,
two of bacon, half an ounce of shallot blanched, and a table-
spoonful of parsley. Stir into this, in a bowl, a breakfastcupful
of breadcrumbs, and one well -beaten egg.' Stuff the bird and
sew up the vent, trussing it neatly. Ducklings are somewhat
tasteless, so this stuffing is probably an improvement. They
274
TO PREPARE POULTRY AND GAME
require careful basting whilst roasting. Delicate young green
peas, boiled without any additions, should be served with
Ducklings.
Pigeons. — Pigeons ought to be completely cleaned as soon
as they are killed, or the flavour will be lost.
Stewed Pigeons.— The legs of Pigeons are much better
used as giblets instead of being left on the birds. Take three
or four Pigeons well cleaned, chop up the livers and put them
inside the birds. Put the legs and all the giblets into an
earthenware stewpan with carrots and onions sliced, a bunch
of herbs, and a couple of slices of fat bacon. Lay the Pigeons
on the top, and just cover the whole with broth✪ Stewed Pigeons. Let them
simmer very slowly till the Pigeons are quite tender. This
will be in about three-quarters of an hour. Take out the
Pigeons, put them on a hot dish, take the fat off the broth,
reduce it to a half-glaze, and pour it round the pigeons. Serve
the vegetables in groups as garnish. Hand currant jelly, or a
hot compote of bottled cranberries.
Roast Pigeons. — Tie fat bacon over the breasts, or the
Pigeons will be dry and hard. Put the chopjjed livers inside
the birds, and make brown gravy with the giblets added to
some stock, as Pigeon giblets are very small. Roast for twenty
or twenty-five minutes, basting the Pigeons well.
Broiled Pigeons. — Split the birds down the back, pepper
and salt them well, and broil carefully on a well-buttered
gridiron. Serve with broiled mushrooms. A plainly-broiled
Pigeon is often liked by an invalid.
Fillets Of Pigeons. — Cut the meat from the breast in one
fillet on each side, flatten them with a wet cutlet-bat, and fry
in batter. Hand a good gravy made from the carcases of the
Pigeons, with a little currant jelly melted in it.
Bordeaux Pigeons Stewed with Mushrooms —Clean
two Bordeaux Pigeons, and put back the livers after doing so.
Truss them for boiling. Melt an ounce of butter in a stewpan,
put into it six ounces of streaky bacon that has been blanched
and cut in squares. Pry the bacon a light brown, take it out
and put it on a plate. Next put the Pigeons into the same pan,
and fry them in the butter and melted bacon fat till they begin
to be brown, then take them out and set them aside with the
BORDEAUX PIGEONS
275
✪ Roast Pigeons
Page 189 · 3 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Duckling’S. — In trussing Ducklings the feet are left on,
and crossed on the back just above the tail. Cooks do not
generally allow sufficient time for roasting Ducklings, and
sometimes send them up so raw on one side that it cannot be
cut. This is both careless and wasteful. The time allowed
should be from twenty to twenty-five minutes. In England
Ducklings are not stuffed. French cooks recommend this
stuffing. Mince rather small the liver of the Duckling and.
two fowls’ livers, three tablespoonfuls of cooked mushrooms,
two of bacon, half an ounce of shallot blanched, and a table-
spoonful of parsley. Stir into this, in a bowl, a breakfastcupful
of breadcrumbs, and one well -beaten egg.' Stuff the bird and
sew up the vent, trussing it neatly. Ducklings are somewhat
tasteless, so this stuffing is probably an improvement. They
274
TO PREPARE POULTRY AND GAME
require careful basting whilst roasting. Delicate young green
peas, boiled without any additions, should be served with
Ducklings.
Pigeons. — Pigeons ought to be completely cleaned as soon
as they are killed, or the flavour will be lost.
Stewed Pigeons.— The legs of Pigeons are much better
used as giblets instead of being left on the birds. Take three
or four Pigeons well cleaned, chop up the livers and put them
inside the birds. Put the legs and all the giblets into an
earthenware stewpan with carrots and onions sliced, a bunch
of herbs, and a couple of slices of fat bacon. Lay the Pigeons
on the top, and just cover the whole with broth. Let them
simmer very slowly till the Pigeons are quite tender. This
will be in about three-quarters of an hour. Take out the
Pigeons, put them on a hot dish, take the fat off the broth,
reduce it to a half-glaze, and pour it round the pigeons. Serve
the vegetables in groups as garnish. Hand currant jelly, or a
hot compote of bottled cranberries.
Roast Pigeons. — Tie fat bacon over the breasts, or the
Pigeons will be dry and hard. Put the chopjjed livers inside
the birds, and make brown gravy with the giblets added to
some stock, as Pigeon giblets are very small. Roast for twenty
or twenty-five minutes, basting the Pigeons well.
Broiled Pigeons. — Split the birds down the back, pepper
and salt them well, and broil carefully on a well-buttered
gridiron. Serve with broiled mushrooms. A plainly-broiled
Pigeon is often liked by an invalid.
Fillets Of Pigeons. — Cut the meat from the breast in one
fillet on each side, flatten them with a wet cutlet-bat, and fry
in batter. Hand a good gravy made from the carcases of the
Pigeons, with a little currant jelly melted in it.
Bordeaux Pigeons Stewed with Mushrooms —Clean
two Bordeaux Pigeons, and put back the livers after doing so.
Truss them for boiling. Melt an ounce of butter in a stewpan,
put into it six ounces of streaky bacon that has been blanched
and cut in squares. Pry the bacon a light brown, take it out
and put it on a plate. Next put the Pigeons into the same pan,
and fry them in the butter and melted bacon fat till they begin
to be brown, then take them out and set them aside with the
BORDEAUX PIGEONS
275