Pigeons a la Neapolitan

Ingredients

• 6 pigeons
• 3 doz oysters
• Black pepper
• Salt
• Chopped parsley
• 2 tablespoonfuls butter
• 2 lb. breadcrumbs
• 1 egg

Method

1. 1

   Pluck and clean the pigeons, wash them in vinegar and water; clean and wash the giblets; put the liver and heart through a mincing machine, then mix them in a basin with the breadcrumbs, the parsley (very finely chopped), a saltspoonful of black pepper and salt; mix all these together with the egg and half the butter, then divide equally into six pieces, and add to each part six oysters; stuff each bird as full as possible with the forcemeat, and put them into a baking dish, dust each well with flour, place over them a buttered paper, and bake half an hour.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 75. The excerpt below is the record exactly as published.

PIGEONS A LA NEAPOLITAN A. 6 pigeons 3 doz oysters Black pepper Salt Chopped parsley 2 tablespoonf uls butter 2 lb. breadcrumbs 1 egg

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