gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pigeon and Mushroom Stew
From The Cook County cook book, 1912
Serves 4
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 The Cook County cook book (1912) by Associated College Women Workers, page 210. The excerpt below is the record exactly as published.
PIGEON AND MUSHROOM STEW.-^Cut 2 pigeons into small portions and let them cook a short time in a tablespoon of butter in a stewpan, being careful not to brown them. Next add to the contents of the pan 1 pt. of good, thick stock or gravy, 1. tablespoon of mushroom catsup, and salt, pepper and cayenne to taste. Simmer for % of an hr., throw in a dozen of two mush- 306 FOWL rooms, cook 10 minutes more, and then stir in 2 tablespoons of cream
Cook this with the app: pantry check, scaling, and the assistant.