Boiled or Steamed Pigeon

Ingredients

• a pigeon
• cut lemon
• seasoning

Method

1. 1

   Prepare the pigeon as for boiling, rub with lemon, wrap in greased paper, and boil in stock.

2. 2

   Serve on a hot dish with preferred sauce.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 458. The excerpt below is the record exactly as published.

Boiled or Steamed Pigeon This is not a very usual way of cooking a pigeon, but it makes a nice change when the birds are plentiful, and when served with a good sauce, a boiled or steamed pigeon makes a very tasty dish. Prepare the pigeon in the same way as you would a fowl or chicken for boiling, rub it all over with cut lemon, wrap it in greased paper and boil as directed for Boiled Fowl (Recipe 1127). It is always better if the pigeon can be boiled in stock instead of water. The time required will depend on the age of the bird and also upon the kind, some of the wild pigeons being much tougher than a Bordeaux pigeon. As a rule f to 1 hour will be sufficient. When ready, serve on a hot dish, removing the trussing string, and mask with celery, parsley, soubise, or any other sauce preferred. The dish may be garnished with little rolls of bacon. If the pigeon is steamed instead of boiled, longer time must be allowed for cooking it. 1170. Grilled Pigeons with Orange Sauce (Pigeons Grilles, Sauce a l’Orange) 2 pigeons. Butter. I Pepper. Salt. White bread-crumbs. ] Watercress. Lemon. Prepare the pigeons as directed in Recipe 1168, and split them open without separating the two halves. Flatten them slightly with a cutlet bat, brush them over with melted butter, and season with pepper and salt. Then place them on a tin and cook in a good oven for 10 minutes. When lightly browned, take them out, coat them with bread-crumbs and sprinkle with a little more butter. Finish cooking them on the grill, turning them from side to side until nicely browned. Serve the pigeons on a hot dish, garnished with watercress and half slices of lemon. Serve orange or tartare sauce separately. Time to cook, about 20 minutes. Sufficient for 4 persons. 1171. Stewed Pigeons with Macaroni 2 pigeons. 1 oz. dripping or butter. 1 table-sp. flour. Seasoning

Cook this with the app: pantry check, scaling, and the assistant.