Jugged Pigeons

Ingredients

• three or four freshly-killed young pigeons
• an equal weight of finely-shred suet
• an equal weight of finely-grated bread-crumbs
• the peel of a quarter of a lemon
• the bruised yolks of two hard-boiled eggs
• a table-spoonful of chopped parsley
• a pinch of powdered thyme
• a little salt
• pepper
• grated nutmeg
• an ounce of fresh butter
• a well-beaten egg
• a handful of parsley
• a sprig of thyme
• half a dozen peppercorns
• half a head of celery
• three cloves
• a small nutmeg
• a glass of claret
• half a pint of stock or water

Method

1. 1

   Stuff pigeons with forcemeat made from minced livers, suet, breadcrumbs, lemon peel, egg yolks, parsley, thyme, and seasonings.

2. 2

   Blanch pigeons, then place in a jar with herbs, spices, claret, and stock.

3. 3

   Cook in boiling water for three hours.

4. 4

   Serve with gravy.

Nutrition per serving

Estimated from matched ingredients across 4 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.

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 ; mix these ingredients Avith the flour and water. The batter ought to be rather thicker than PIG ( 562 ) PIG cream. If it appears too thick, a little more water must be added — some flours require less liquid than others. Just before the batter is used, stir into it the whites of the eggs whisked to a firm froth. Time, half an houi- to steam pigeons; ten or twelve minutes to fry them. Pro- bable cost, 2s. 2d. Suflicient for two persons. Pigeons, Galantine of {see Galantine of Pigeons). Pigeons in a Moiild of Jelly.— Roast two plmnp young pigeons. Prepare them by cutting off the ends of the toes, cleaning and singeing the heads, sprinkling salt and pepper in the inside, and trussing the birds with the heads tied in their natural position, by means of a piece of thread fastened round the neck, the feet being bent under the body as if the birds were sitting. Bake the birds, and be careful that they are equally browned all over. As soon as they are done enough, cover them to preserve their colour. Take a quart of the liquid in which a knuckle of veal or a couple of calf's feet have been boiled, and which forms a strong jelly when cold. Take it up, free from fat and sediment, and boil it •«ath a bunch of sweet herbs, a blade of mace, a sprig of thyme, two bay-leaves, three or four cloves, and a little salt, and when the liquid is nicely flavoured let it cool, and clear it by boiling with it the beaten whites and crushed shells of two eggs — mixed with a cupful of cold water — and strain- ing it through a jelly-bag. Pour a little of this jelly, about an inch and a half deep, into the mould intended for the pigeons. When it is set without being quite hard, put the birds side by side into it, with the heads and backs downwards, and with a sprig of myrtle in the bill of each. Fill up the mould with the rest of the jeUy, which should cover the feet at least an inch and a half, and leave it in a cool place until it is quite hard. Pigeons in a mould of jelly make a very pretty supper dish, where a large number and variety of dishes are required. They should be prepared fully twenty-four hours before they are wanted, and the mould should be kept on ice, if possible. The mould must be turned out before serving. When the veal jeUy is not at hand, a little may be easily prepared as follows : — Soak an ounce of gelatine in cold water for an hour, then strain it. Warm a pint and a half of nicely-flavoured stock in a stewpan with a tea-spoonful of tarragon vinegar and a glass of sherry. Add the gelatine, and stir until it is dissolved, then draw the jelly from the fire to cool. Whisk the whites of two eggs with a cupful of cold water ; mix this and the crushed shells of the eggs with the liquid. Let it boU ten minutes, strain through a jeUy-bag, and the jeUy wiU be fit for use. Time, twenty to thirty minutes to bake the pigeons. Probable cost, 4s. Suflicient for a two-quart mould. Pigeons, Jugged. — Pluck, singe, and draw three or four freshly-killed young jjigeons. Stuff them with a forcemeat made as follows : — Mince the livers finely, and mix with them an equal weight of finely-shred suet and of finely-grated bread-crumbs, the peel of a quarter of a lemon chopped small, the bruised yolks of two hard-boiled eggs, a table-spoonful of chopped parsley, a pinch of powdered thyme^ and a Uttle salt, pepper, and grated nutmeg-.. Mix the ingredients thoroughly, and moisten; them with an ounce of fresh butter, and a well- beaten egg. Fill the crops of the pigeons with, this mixtirre, and tie or sew the vents securely.. Plimge the birds into boiUng water for a. minute to blanch them ; dredge a little pepper- and salt over them, and put them into an. earthen jar, with a handful of parsley, a sprig of thjTne, half a dozen peppercorns, half a head, of celery cut into small pieces, three cloves, a small nutmeg, grated, a glass of claret, and. half a pint of stock or water

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