Braised Pigeons

Ingredients

• 6 young pigeons
• 4 oz. butter
• 1 gill cream
• 1 teaspoonful flour
• 1 oz. minced pork
• 1 oz. breadcrumbs
• J oz. butter
• 2 eggs
• I yolk
• Nutmeg to taste
• salt to taste

Method

1. 1

   Wash and dry the pigeons well and rub over, inside and out, with salt.

2. 2

   Chop up the livers, gizzards and hearts very finely and mix with the eggs, breadcrumbs, parsley and a little nutmeg and salt to taste, to form a stuffing with which the crops are filled.

3. 3

   Braise the pigeons in 4 oz. butter, adding water from time to time, and finally (when the pigeons are done and taken out) a gill of cream, thickened with a teaspoonful of flour, to form a sauce, which should be brought to the boil.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 37. The excerpt below is the record exactly as published.

Braised Pigeons.) For 6 Persons. Time of Preparation : 2 hours. 6 young pigeons. 4 oz. butter. I gill cream. I teaspoonful flour. I y, minced pork. 1 oz. breadcrumbs. J oz. butter. 2 eggs. I yolk. Nutmeg and salt to taste

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