Pigeon Cutlets
From Cookery and housekeeping, 1882
Serves 4
Serve with a fumet of sauce.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 91. The excerpt below is the record exactly as published.
Pigeon Cutlets. Take the fillets of four pigeons— that is, the meat from each side of the breast, cut out with a sharp knife from the breast-bone to the wing-bones ; this produces eight fillets, which are enough for one entree. When double entrees are wanted, eight pigeons must be used. The fillets are to be beaten with a cutlet bat and a little trimmed, and fried in breadcrumbs and &%%. A small bone from the wing is stuck in each cutlet to simulate the bone of a mutton cutlet. The carcasses of the pigeons can be used to make the 220 PIGEONS. sauce, or for a puree of pigeon soup. Surround with a fumet of srame sauce
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