Pigeons and Tomatoes

Ingredients

• One pair of pigeons
• one quarter pound bacon
• one half quart tin of tomatoes
• one gill cream
• one ounce butter
• one ounce flour
• one gill stock
• one tea-spoonful salt
• one salt-spoonful pepper

Method

1. 1

   Prepare pigeons by drawing and washing.

2. 2

   Brown bacon, then pigeons.

3. 3

   Add tomatoes, salt, pepper, and stock; cook slowly for 1.5 hours.

4. 4

   Remove pigeons, sieve tomatoes and stock.

5. 5

   Melt butter, add flour, stir in tomatoes and stock, add pigeons, and cook for 10 more minutes.

6. 6

   Add cream before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 48. The excerpt below is the record exactly as published.

PIGEONS AND TOMATOES. 63 crumb, add the suet, parsley, and ham ; season with the salt, pepper, and cayenne; add now the herbs, stir all well to- gether, and bind with the eggs. Cut now in pieces about four inches square the veal ; roll into each piece an equal quantity of the stuffing, place the rolls in a pie-dish, and pour over the stock. Cover the pie-dish with rough puff paste, direc- tions for which see page 197. Pigeons and Tomatoes. — One pair of pigeons, one quarter pound bacon, one half quart tin of tomatoes, one gill cream, one ounce butter, one ounce flour, one gill stock, one tea-spoonful salt, one salt-spoonful pepper

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