Pigeons, Curry of

Ingredients

• one or two pigeons
• three large onions
• half a dozen chopped mushrooms
• half a pint of strong veal stock
• a large tea-spoonful of curry paste
• a salt-spoonful of curry powder
• A cupful of thick cream

Method

1. 1

   Cut pigeons into quarters and fry until browned.

2. 2

   Remove and fry onions in the same butter.

3. 3

   Add mushrooms, stock, curry paste, and curry powder.

4. 4

   Boil until soft, then sieve.

5. 5

   Add thickening and heat the pigeon pieces in the sauce.

6. 6

   Serve with rice.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1195. The excerpt below is the record exactly as published.

Pigeons, Curry of.— Cut one or two pigeons into quarters, and fry them in butter until they are nicely browned. Take them up, drain them, and put them aside until wanted. Peel and slice three large onions, and fry them in the same butter. Put with them half a dozen chopped mushrooms and half a pint of strong veal stock. Stir them together, add a large tea-spoonful of curry paste and a salt-si^oonful of curry powder, and boil aU together until the onions, &c., are quite soft, then rub the whole through a fine hair sieve. Add a dessert-spoon- ful of brown thickening, and boU the sauce until it is of the consistency of custard. Draw it to the side of the fire, let it cool a minute, then put in the pieces of pigeon, and let them heat in the hot sauce, without boiling. Pour the whole upon a hot dish, and serve with a border of rice round the curry. A cupful of thick cream

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