Filling Raised Pies with Pigeons

Ingredients

• Get three pigeons
• Take about a quart of beef gravy
• three or four mushroom buttons
• an ounce of butter
• half an ounce of flour
• season with seasoning salt
• a glass or two of sherry

Method

1. 1

   Half bake or roast the pigeons.

2. 2

   In a stewpan, put part of the gravy with butter and flour, simmer, adding the remainder of the gravy gradually.

3. 3

   Add the pigeons and simmer until done.

4. 4

   Optionally, add forcemeat and sherry.

5. 5

   Garnish with parsley and lemon slices if served without a cover.

As published

This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 11. The excerpt below is the record exactly as published.

Get three pigeons, either half bake or roast them. Take about a quart of beef gravy (see Beef Gravy), three or four mushroom buttons, and (about a tea-spoonful) of sweet herbs, season with seasoning salt: put a part of the gravy into a stewpan, with an ounce of butter mixed with half an ounce of flour, or thicken it with the brown roux; (see brown roux) simmer it over the fire, adding the remainder of gravy by degrees, be care- ful it is not knotty, put in the pigeons, and let the whole simmer together until they are done, a lit- tle forcemeat may be added with the pigeons, and a glass or two of sherry

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