Fried Pigeons

Ingredients

• two young pigeons
• a little clarified butter
• season with salt
• season with pepper
• half a cupful of water
• five ounces of dried flour
• half a pint of water
• two eggs
• a pinch of salt

Method

1. 1

   Pluck, singe, and draw the pigeons, truss them, spread clarified butter, dredge with flour, and place in a stewpan with bacon.

2. 2

   Season and brown, then add water and steam until done.

3. 3

   Drain, dip in batter made from flour, water, egg yolks, and salt, then fry until browned.

4. 4

   Serve garnished with parsley.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1197. The excerpt below is the record exactly as published.

two yoimg pigeons, and truss them as if for boiling. Spread a little clarified butter over them, and dredge them well with flour. Lay two or three rashers of bacon in a stewpan, place the pigeons upon these, season with salt and pepper, and turn them about imtil they are nicely browned all over. Add half a cupful of water, and steam them until done enough. Take them up, drain them well, dij) them into some frjTng batter, and let them be entirely covered with it. Fry in hot fat until they are brightly browned, and serve on a hot dish. Garnish the dish with parsley, and send the gra^y to table in a tureen. The fry- ing batter may be made as follows : — Make five ounces of dried flour into a paste by stirring into it half a pint of water. Mix two table- spoonfuls of oil smoothly with the weU-beaten yolks of two eggs, and add a pinch of salt

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