of chopped parsley, a pinch of powdered thyme^
and a Uttle salt, pepper, and grated nutmeg-..
Mix the ingredients thoroughly, and moisten;
them with an ounce of fresh butter, and a well-
beaten egg. Fill the crops of the pigeons with,
this mixtirre, and tie or sew the vents securely..
Plimge the birds into boiUng water for a.
minute to blanch them ; dredge a little pepper-
and salt over them, and put them into an.
earthen jar, with a handful of parsley, a sprig
of thjTne, half a dozen peppercorns, half a head,
of celery cut into small pieces, three cloves, a
small nutmeg, grated, a glass of claret, and.
half a pint of stock or water✪ Jugged Pigeons. Cover the jar
either with a closely-fitting lid or with three
or four folds of paper tied over it. Put it into,
a saucepan of boUing water, which must be
kept boiling until the pigeons are done, beings
careful only that the water is not so high
that it can enter the jar. When the pigeons,
are done enough, strain the gravy into a
saucepan, stir a spoonful of brown thickening-
into it, and let it boil a few minutes. Serve
the pigeons on a hot dish, with the gravy
poured over and around them, and garnish the
dish with slices of lemon. This dish may be-
increased in quantity by the addition of a
pound of rump steak. This should be cut into,
very thin slices, over which a little of th&
forcemeat may be spread evenly and thinly.
The slices should then bo rolled up, tied with a
little thi-ead to preserve their form, and cooked,
with the pigeons. Time to boil the pigeons,
three hours. Probable cost, exclusive of the
steak and wine, 3s. Sufficient for three or four-
persons.
Pigeons, Pate Chaud of. — Make some
stiff paste as fc^'^ws: — Sift and dry a pound
of fine flour, ana 'break into it four ounces of
butter. Add a pinch of salt and half a pint of
water, and work the whole into a stiff, smootk
paste. Shape two-thirds of it according to the
directions given for shaping raised pies, fill it
with bran or flour, roll out the untouched piece-
of paste, place it on the top as a Hd, ornament
in any way that may be preferred, brush over
with beaten egg, and bake in a weU-heated
oven. When the paste is done enough, cut
out the lid, remove the bran carefully, and fill
the pie with stewed pigeons. Put -with them
stewed mushrooms, or any other garnish, and
pour a little poivrade sauce over the whole
Serve as hot as possible. The shell of this pie
may be made and baked the day before it is^
wanted, and put into the oven to heat when the
pigeons are ready for serving. Time to bake,,
three-quarters of an hour. Probable cost, 5s-
Sufficient for five or six persons.
Pigeon Pie (al'Anglaise). — Take two or
more freshly -killed, yoimg pigeons. Di-vide in
two lengthwise, cut off their feet at the first joint,
and turn their legs inside close to the pinions.
Put inside each half bird a little forcemeat made
of the fivers finely minced, -with a little parsley,
pepper, salt, and butter. Grease the edges of
a pie-dish -with a little lard or butter, and line
them with strips of parsley a quarter of an inch
thick. Place at the bottom of the dish one
pound of rump steak cut into neat pieces, and
seasoned with pepper and salt. Lay the pigeons.
PIG
(563)
PIG
✪ Pigeon Pie (al'Anglaise)
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Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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of chopped parsley, a pinch of powdered thyme^
and a Uttle salt, pepper, and grated nutmeg-..
Mix the ingredients thoroughly, and moisten;
them with an ounce of fresh butter, and a well-
beaten egg. Fill the crops of the pigeons with,
this mixtirre, and tie or sew the vents securely..
Plimge the birds into boiUng water for a.
minute to blanch them ; dredge a little pepper-
and salt over them, and put them into an.
earthen jar, with a handful of parsley, a sprig
of thjTne, half a dozen peppercorns, half a head,
of celery cut into small pieces, three cloves, a
small nutmeg, grated, a glass of claret, and.
half a pint of stock or water. Cover the jar
either with a closely-fitting lid or with three
or four folds of paper tied over it. Put it into,
a saucepan of boUing water, which must be
kept boiling until the pigeons are done, beings
careful only that the water is not so high
that it can enter the jar. When the pigeons,
are done enough, strain the gravy into a
saucepan, stir a spoonful of brown thickening-
into it, and let it boil a few minutes. Serve
the pigeons on a hot dish, with the gravy
poured over and around them, and garnish the
dish with slices of lemon. This dish may be-
increased in quantity by the addition of a
pound of rump steak. This should be cut into,
very thin slices, over which a little of th&
forcemeat may be spread evenly and thinly.
The slices should then bo rolled up, tied with a
little thi-ead to preserve their form, and cooked,
with the pigeons. Time to boil the pigeons,
three hours. Probable cost, exclusive of the
steak and wine, 3s. Sufficient for three or four-
persons.
Pigeons, Pate Chaud of. — Make some
stiff paste as fc^'^ws: — Sift and dry a pound
of fine flour, ana 'break into it four ounces of
butter. Add a pinch of salt and half a pint of
water, and work the whole into a stiff, smootk
paste. Shape two-thirds of it according to the
directions given for shaping raised pies, fill it
with bran or flour, roll out the untouched piece-
of paste, place it on the top as a Hd, ornament
in any way that may be preferred, brush over
with beaten egg, and bake in a weU-heated
oven. When the paste is done enough, cut
out the lid, remove the bran carefully, and fill
the pie with stewed pigeons. Put -with them
stewed mushrooms, or any other garnish, and
pour a little poivrade sauce over the whole
Serve as hot as possible. The shell of this pie
may be made and baked the day before it is^
wanted, and put into the oven to heat when the
pigeons are ready for serving. Time to bake,,
three-quarters of an hour. Probable cost, 5s-
Sufficient for five or six persons.
Pigeon Pie (al'Anglaise). — Take two or
more freshly -killed, yoimg pigeons. Di-vide in
two lengthwise, cut off their feet at the first joint,
and turn their legs inside close to the pinions.
Put inside each half bird a little forcemeat made
of the fivers finely minced, -with a little parsley,
pepper, salt, and butter. Grease the edges of
a pie-dish -with a little lard or butter, and line
them with strips of parsley a quarter of an inch
thick. Place at the bottom of the dish one
pound of rump steak cut into neat pieces, and
seasoned with pepper and salt. Lay the pigeons.
PIG
(563)
PIG