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Mock Pigeon
From Lessons in cooking through preparation of meals, 1912
Serves 1
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 48. The excerpt below is the record exactly as published.
MOCK PIGEON — DRESSING ESPAGNOLE SAUCE BAKED SWEET POTATOES COMBINATION SALAD WASHINGTON PIE Mock Pigeon Cut veal steak into strips 6 inches long and 3 inches wide. Cover with Dressing, L. 27, roll up and skewer into shape or tie with a string. Put in roasting pan, dredge pigeons with flour and sprinkle with dots of butter. Cover bottom of pan with hot water. Bake in moderate oven 45 m
Cook this with the app: pantry check, scaling, and the assistant.