Pigeon Broth

Ingredients

• Lard and roast 4 fine pigeons
• put the bones and gravy in 1 quart of stock
• one onion
• 1 pound of bread-crumbs soaked in milk
• 1 ounce of butter
• 1 tablespoonful of port or sherry
• salt
• pepper
• some slices of toasted bread

Method

1. 1

   Chop roasted pigeons, put bones and gravy in stock to cook.

2. 2

   Chop meat with onion and soaked bread-crumbs, add to stock and cook for 1 hour.

3. 3

   Press through a sieve, add port or sherry, salt, pepper, and toasted bread.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 10. The excerpt below is the record exactly as published.

PIGEON BROTH. (Boulogne.) Lard and roast 4 fine pigeons, cut up the meat and put the bones and gravy in i quart of stock to cook. Chop the meat, with one onion, i pound of bread-crumbs soaked in milk, and i ounce of butter. Add to the rest and cook i hour. Press through a sieve, add i tablespoonful of port or sherry, salt, pepper, and some slices of toasted bread

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