Pigeon Soup

Ingredients

• half a dozen plump pigeons
• a large carrot
• an onion
• an ounce of lean ham
• half a head of celery
• a bay-leaf
• a bunch of parsley
• a small sprig of thyme
• three cloves
• half a blade of mace
• four ounces of brown thickening
• a quart of stock or water

Method

1. 1

   Roast the pigeons lightly, pick off the meat, and crush the bones.

2. 2

   Fry the vegetables with herbs, add the crushed bones and thickening, moisten with stock, boil, skim, and simmer for an hour.

3. 3

   Strain, add pigeon meat, season, and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1202. The excerpt below is the record exactly as published.

Pigeon Soup. — Take half a dozen plump pigeons and roast them lightly. Pick off the best of the meat and lay it aside. Flour the bones well, and crush them in a mortar. Cut into small pieces a large carrot, an onion, an ounce of lean ham, and half a head of celery, and fry these in butter with a bay-leaf, a bunch of parsley, a small sprig of thyme, three cloves, and half a blade of mace. Stir these ingre- dients over the fire until they are brightly browned. Add the crushed bodies of the birds and four ounces of brown thickening — or, fail- ing this, a hunp of butter rolled in flour — and moisten the whole with a quart of stock or water

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