Mock Pigeons
From Home cookery, 1898
Presented as published in 1898. 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
Nutrition per serving
12529Calories
1259 gProtein
41 gCarbs
789 gFat
Full nutrition (34 nutrients)
Calories12529 kcal
Protein1259 g
Carbohydrates41 g
Fiber11 g
Sugars24 g
Total Fat789 g
Saturated Fat277 g
Monounsaturated Fat307 g
Polyunsaturated Fat104 g
Omega-32.2 g
Cholesterol5361 mg
Sodium18443 mg
Potassium22332 mg
Calcium1070 mg
Iron62 mg
Magnesium1520 mg
Phosphorus12704 mg
Zinc190 mg
Copper6.8 mg
Manganese1.7 mg
Vitamin D25 mcg
Vitamin C131 mg
Vitamin A495 mcg
Vitamin E31 mg
Vitamin K5.9 mcg
Vitamin B624 mg
Vitamin B1284 mcg
Thiamin (B1)8.3 mg
Riboflavin (B2)17 mg
Niacin (B3)477 mg
Folate712 mcg
Choline984 mg
Caffeine0 mg
Water5196 g
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 26. The excerpt below is the record exactly as published.
I dessertspoonful. Flatten the pieces of meat with the cutlet-bat, spread a portion of the forcemeat on each piece, roll up, and tie with string". Melt the butter in a stewpan; when quite hot put in the olives, fry them a nice brown. Pour over them the stock. Let them simmer g'ently for one hour and a half. Thicken with the flour, add catsup and seasoning. Serve round a pyramid of mashed potatoes, with the gravy poured round. 65 Mock Pigeons. Fillet of veal (cut into strips half an inch thick, two inches wide, and four inches long)... Sausage meat Butter Brown stock (warm) Flour Parsley, thyme, marjoram Lemon rind Pepper and salt. ii lbs. 41b. I pint. I dessertspoonful, a small bunch, a small piece.
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