Pigeon Stew

Ingredients

• 6 pigeons
• a glass of wine
• a tablespoon of catsup
• a sprig of sweet herbs
• a piece of butter
• water enough to cover

Method

1. 1

   Pick pigeons, wash and dry them, cut into pieces.

2. 2

   Season with mace, pepper, and salt.

3. 3

   Place in a jar, cover to prevent steam escaping.

4. 4

   Cook in a double boiler.

5. 5

   Remove pigeons, add gravy to a stewpan with wine, catsup, herbs, and butter rolled in flour.

6. 6

   Serve pigeons on a hot dish with gravy.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 208. The excerpt below is the record exactly as published.

a glass of wine, a tablespoon of catsup, a sprig of sweet herbs, and a piece of butter, rolled in flour. Serve the pigeons on a very hot dish, with the gravy poured over them. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. PIGEON PIE. — Stuff 6 pigeons with any desired dressing, loosen the joints with a knife, but do not sepaarte them. Put into a stevirpan with water enough to cover. Thicken with flour, re- move and cool, butter a pudding dish, line the sides with a rich pie crust. Have ready hard-boiled eggs, cut in slices. Put in a layer of eggs, birds and gravy, and repeat until the dish is full. ^04 FOWL Cover with the crust, and bake. — Mrs. John M. Murray, Jr., 1414 S. 8th Ave., Maywood, 111. PIGEON POT ROAST.— Old pigeons should be stewed first, but squabs require no previous cooking-. Take the hearts, livers, gizzard, and grind them up with ^ apple to each pigeon, 2 prunes and a little onion; ^ lb. of beef may also be added, if liked, and is a decided improvement. Stuff the prepared pigeons or squabs, put into a kettle with just enough water to prevent burning, and cook slowly until done. All, or part milk, may be used instead of water in roasting pigeons or squabs. — Mrs. John Hansen, 1408 S. 8th Ave., Maywood, 111. PIGEONS WITH GREEN PEAS.— Brown 4 pigeons in ^ cup of butter. Then add Yz cup of bouillon, salt, pepper, a small bundle of parsley, and 3 or 4 new green onions, or 6 small, white onions. iCover and cook for 1^ hrs. Then add 1 pt. of shelled green peas; cook 5^ an hr. longer, and serve. If the peas are not very tender they will need to cook longer, and it would be better to let them cook from ^ of an hr, to 1 hr. — Mrs. E. D. Bennetst, Bartlett, 111. ROAST PIGEONS.— Wash and thoroughly clean the pig- eons; wipe them dry, season them on the inside 'with pepper and salt, and put a good-sized piece of butter into the body of eadh' bird. Roast them before a clear, bright fire, basting them well all of the time. Serve with gravy and bread sauce, or garnish with fried parsley, and serve with parsley and butter added to a little gravy. — ^Mrs. A. E. Whitney, 1760 Edgewater Place, Chicago, 111. VARIATION I. — Clean and truss 2 young pigeons. Mince the livers, and mix 2 oz. of finely-grated bread crumbs, 2 oz. of fresh butter, -an onion, finely minced, a teaspoon of shredded parsley, a little salt, pepper, and grated nutmeg with it. Fill the birds with this forcetneat, fasten a slice of fat bacon over the breast of each, and roast. Make a sauce by mixing a little water with the gravy which drops from the birds, and boiling it with a little thickening; season with salt, pepper, and chopped parsley. — Mrs. E. D. Kelley, Winnetka, 111. POTTED PIGEONS.— Draw and clean. Break the legs just above the feet; leave enough below the joint to tie down to the COOK COUNTY COOK BOOK 305 tail. Wash and wipe. If old and tough, cover them with vinegar, spiced and flavored with onion, and let them stand several hrs. This makes them tender. Drain and wipe; stuff, if you like, with cracker crumbs highly seasoned and moistened with butter. Dredge with salt, pepper and flour. Fry several slices of salt pork, cut 1 large onion fine, and fry in the salt pork fat. Put the crisp fat in the stewpan, add the fried onion, then brown the pig- eons all over in the fat left in the pan. Put them in the stewpan;' add a pinch of hefhs, tied in a bag. Simmer from 1 to 3 hrs., or till the pigeons are tender. Remove the fat from the broth, sea- son to taste, and thicken with flour and butter, cooked together. Strain over the pigeons, and serve hot. — Mrs. C. J. Canthorn, Wil- mette. 111. STEWED PIGEONS.-^Clean and truss the pigeons, partially cover with boiling water. Add 1 onion, 5^ carrot andi'^some pars- ley. Cook slowly, until tender, season with salt and pepper. Have ready some slices of buttered toast, and place the pigeons on these. Garnish with parsley and olives. Thicken the broth with a little flour, and serve. — 'Mrs. Conklin, 914 N. 5th Ave., May- wood, 111. PIGEONS STE

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