Glazed Pigeons

Ingredients

• Pluck, singe, draw, and wash lightly
• rub in the salt
• half butter and half suet
• add enough hot water to cover them
• season just right
• Add a little cream

Method

1. 1

   Brown the pigeons in butter and suet, then cover with hot water and cook gently until tender.

2. 2

   Remove the cover and boil rapidly until the broth is rich enough to jelly when cold.

3. 3

   Serve the pigeons with sauce and garnish with orange pieces sprinkled with sugar.

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 23. The excerpt below is the record exactly as published.

Glazed Pigeons. Pluck, singe, draw, and wash lightly (do not lay them in water, but rinse off) rub in the salt, and brown both sides in a hot spider, with half butter and half suet for a few minutes, then put them in your kettle with the browned butter, add enough hot water to cover them, season just right and cook gently until tender, one or more hours, according to age, tightly covered; when cooked remove the cover and let boil rapidly (taking the birds out, being careful not to break them) till the broth is rich enough to jell when cold. Add a little cream

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