Compote of Pigeons

Ingredients

• two fat, tender pigeons
• two ounces of fresh butter
• two ounces of streaky bacon
• six or eight small onions
• carrots
• turnip
• small button mushrooms
• a bouquet
• some small green peas
• one tablespoonful of brown sauce
• one tablespoonful of tomato sauce

Method

1. 1

   Truss the pigeons and place them in a casserole with butter.

2. 2

   Let them color over a sharp fire, then add bacon, onions, carrots, turnip, and mushrooms.

3. 3

   Fry for a few minutes, add bouquet and peas, cover, and cook gently in the oven for about 45 minutes.

4. 4

   Skim off fat, add sauces, and simmer for 10 minutes.

5. 5

   Serve pigeons and vegetables in the casserole.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 38. The excerpt below is the record exactly as published.

COMPOTE OF PIGEONS f I TRUSS two fat, tender pigeons as for roasting. -■- Place them in a casserole (fireproof stewpan) with two ounces of fresh butter. Let them colour over a sharp fire, and add two ounces of streaky bacon cut into small pieces, six or eight small onions, carrots and turnip and small button mush- rooms. Fry all together for a few minutes and add a bouquet and some small green peas. Place the cover on the casserole, and let cook gently in the oven for about three-quarters of an hour, or until the contents are tender. Skim off the fat, and add one tablespoonful of brown sauce, and one table- spoonful of tomato sauc

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