Pigeon with Peas

Ingredients

• 3 or 4 well-cleaned pigeons
• 1 ounce raw ham
• 1 ounce salt pork
• 1 small carrot
• 1 onion
• 6 whole peppers
• a quart of fresh shelled peas
• 1 teaspoonful sugar
• 1 ounce butter
• 1/2 teaspoonful flour
• 1 even teaspoonful salt
• 2 tablespoonfuls cream
• 1 tablespoonful fine-chopped parsley

Method

1. 1

   Cook pigeons with ham, salt pork, carrot, onion, and broth until nearly done.

2. 2

   Strain broth and glaze pigeons in the oven.

3. 3

   Cook peas with sugar, then mix with butter, flour, salt, cream, and parsley.

4. 4

   Serve peas in the center with pigeons arranged around.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 286. The excerpt below is the record exactly as published.

even teaspoonf ul salt, V4 even teaspoonf ul pepper, Vt teaspoonfnl thyme, 1 teaspoonf ul grated onion, and Y4 teaspoonf ul nutmeg ; mix all well together ; make an incision on each side of pigeons, through these draw the legs ; stuff with the above prepara- tion, and sew up ; season with 1 even tablespoonf ul salt evenly dis- tributed all over ; tie a large thin slice of larding pork over the breast of each one ; then place in a roasting pan ; pour over each pigeon a little melted butter ; place the pan in a medium-hot oven ; roast until light brown on all sides, basting them with their own 424 POULTRY. grayy ; then add Ys cup broth or boiling water ; continue to roast till done, which will take from 40 to 60 minutes. Shortly before serving lay the pigeons on a warm dish ; remove all fat from the gravy ; mix Yg tablespoonf ul cornstarch with Ys giU cold water, add it to the gravy, stir and cook 30 minutes ; add Yt pii^t of broth or stock, cook 5 minutes ; then strain. Cook the giblets in water with a little salt ; rub the cooked livers fine, and add them to the sauce ; pour a little sauce over each pigeon, and serve the remainder in a sauce bowl ; or chop the pigeon livers fine, and mix them with the bread filling. Pigeons may also be stuffed with veal or chicken forcemeat or chestnut pur6e. Pigeons with Bice* — Place 3 or 4 well-cleaned pigeons in a saucepan over the fire, cover with boiling water ; add Yt tablespoonf uI salt, 2 white onions, a bouquet, and a small carrot ; boil until tender. Place Yb pound well-washed rice in a saucepan over the fire, cover with boiling wafcer, cook 5 minutes ; drain, and rinse off with fresh cold water ; return the rice in a saucepan to the fire ; add lYt pint of the pigeon broth, cook over slow fire till the rice is done, but the kernels not broken. Shortly before serving turn the rice on to a warm dish, add 2 ounces butter in small pieces ; then with 2 forks mix the rice and butter together; give the rice a dome shape, smooth it over with a knife ; cut the pigeons in half, arrange them as a border around the rice, and serve. Pigeon with Peas. — Place 3 or 4 well-cleaned pigeons in a saucepan with 1 ounce raw ham, 1 ounce salt pork, 1 small car- rot cut into slices, 1 onion, a bouquet, and 6 whole peppers ; add sufficient boiling veal or chicken broth or water to reach half way up the pigeons ; cover with buttered paper ; set the saucepan over the fire till the pigeons are nearly done ; remove the pigeons to a pan large enough to receive them ; strain the broth, free it from all fat, pour the broth over the pigeons ; set the pan in a hot oven, and let cook till the broth is a half glaze, baste frequently. At the same time place a quart of fresh shelled peas in a saucepan over the fire ; INDIAN CDRRY OP CHICKEN WITH RICE. 425 barely cover with boQing water ; add 1 teaspoon! ul sugar, and boil till tender and nearly dry ; then mix 1 ounce butter with V, tea- spoonful flour, add it to the peas ; add 1 even teaspoon! ul salt and 2 tablespoonf uls cream, cook 3 minutes ; then add 1 tablespoon! ul fine-chopped parsle

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