Pigeon Soup

Ingredients

• 2 old pigeons
• 3 qts. of water
• 2 lbs. of soupbone
• Scarcely % lb. of fine barley
• 1 lb. of beef
• 2 tbsps. of butter
• Some soupgreens
• 2 yolks of eggs
• 4 asparagus stalks

Method

1. 1

   The pigeons are cleaned well and the breast and legs cut off and left whole.

2. 2

   The other meat is chopped, also the beef, and all is boiled until soft in the quantity of water with salt and soupgreens.

3. 3

   In the meantime the barley is soaked.

4. 4

   Drain well and stew the barley in butter for a little while, then gradually pour on the strained bouillon.

5. 5

   Peel the asparagus and cut it into inch lengths and add to the barley and bouillon.

6. 6

   Boil for 1 hour.

7. 7

   The meat from the breast and legs is cut fine and put into the soup when served.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 9. The excerpt below is the record exactly as published.

PIGEON SOUP. Quantity for 6 — 8 Persons. 2 old pigeons 3 qts. of water 2 lbs. of soupbone, or better Scarcely % lb. of fine barley 1 lb. of beef 2 tbsps. of butter Some soupgreens 2 yolks of eggs 4 asparagus stalks

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