Bordeaux Pigeons Stewed with Mushrooms

Ingredients

• two Bordeaux Pigeons, and put back the livers
• an ounce of butter
• six ounces of streaky bacon
• an ounce of flour
• moisten with a pint of broth
• half a pound of mushrooms
• a Spanish onion weighing eight ounces, cut into quarters

Method

1. 1

   Fry the bacon, then the Pigeons in the same pan.

2. 2

   Make a roux with flour and broth, add mushrooms, and simmer with Pigeons and bacon for twenty-five minutes.

3. 3

   Serve garnished with mushrooms and bacon.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 189. The excerpt below is the record exactly as published.

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 bacon. Now stir an ounce of flour into tbe stewpan, making a roux with the butter left in it, and when it is mixed moisten with a pint of broth. Add the stalks and peelings, chopped small, of half a pound of mushrooms, season with salt and pepper, stir over the fire till boiling, simmer ten minutes, skim, and strain through a pointed strainer. Wash out the stewpan, put the Pigeons into it with the strained sauce, a bunch of herbs, the pieces of bacon, and a Spanish onion weighing eight ounces, cut into quarters

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