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Pigeon Soup
From The household gas cookery book, 1900
Serves 6
Presented as published in 1900. 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 household gas cookery book (1900) by Helen Edden, page 20. The excerpt below is the record exactly as published.
Pigeon Soup. — Take two plump pigeons and cut them up. Prepare and cut into pieces one onion, one carrot, and two ounces of lean bacon, with a sprig of thyme, marjoram and parsley, a little piece of mace and three cloves. Place all these ingredients in a stew-pan with two ounces of butter and half a bay- leaf. Let them fry till browned. Add three pints of any good stock
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