Pigeons en Casserole

Ingredients

• Pigeons or squabs
• 1 Spanish onion
• 3 tablespoons butter or other fat
• Veal broth or white stock
• Vegetables, as desired
• season with salt
• pepper
• paprika
• Flour

Method

1. 1

   Clean and wash young pigeons and tie a strip of bacon around each one.

2. 2

   Place the butter in a casserole, slice the onion over the fat, set the pigeons on the onion, cover, and cook on low heat for 15 minutes.

3. 3

   Add enough veal broth to half cover the pigeons and set in the oven at 350°F for 2-2.5 hours.

4. 4

   Add vegetables when nearly done.

5. 5

   Thicken the liquor with flour mixed in water before serving.

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 80. The excerpt below is the record exactly as published.

PIGEONS EN CASSEROLE Pigeons or squabs 1 Spanish onion Bacon Veal broth or white stock 3 tablespoons butter or other Vegetables, as desired fat Flour Clean and wash young pigeons and tie a strip of bacon around each one, or lard the breasts if preferred. Place the butter or other fat in a casserole, slice a mild, Spanish onion over the fat, set the pigeons on the onion in the casserole, cover the casserole and set on the stove over a l"ow heat with an asbestos mat under the casserole to protect it from direct heat and to insure slow cooking. Cook on top of the stove for fifteen minutes. Add enough veal broth or white stock to half cover the pigeons and set in the oven (350° F.) to cook until tender (2-2^ hrs.). When nearly done, vegetables may be added. At serving-time thicken the liquor in the casserole by stirring into it flour mixed smooth in a little water, allowing one tablespoon of flour for each cup of liquid. STEAK EN CASSEROLE 3 tablespoons butter or Pepper other fat Turnip balls 3 tablespoons flour Carrot balls" 2 cups stock Potato balls Salt Small onions Parsley 2 pounds of l>4-inch steak Make a brown sauce of the fat, flour, stock and seasoning. Add balls of turnip, carrot, potato and onions, which have been previously cooked in a little brown stock until tender. For each person, allow a half-dozen little balls of each of these vegetables and two small onions. Keep this sauce hot while you pan-broil the steak until about half done, then transfer steak to heated casserole, pour vegetables and sauce over steak, cover, and place in oven (350° F.) until steak is sufficiently cooked. When ready to serve, sprinkle the steak with finely chopped parsley. 188 NEW DELINEATOR RECIPES CHOPPED BEEF EN CASSEROLE 2 pounds clod of beef Boiled beets % cup tomato catchup Salt M teaspoon tabasco sauce Mix chopped beef with tomato catchup. Add tabasco sauce, using more if desired. Season well with salt. Place in casserole and bake (350° F.) slowly two to two and one-half hours, basting frequently with water and tabasco or Worcestershire sauce. A few strips of bacon across the top will add to the richness, and improve the flavor. Garnish with quartered beets. TAMALE PIE EN CASSEROLE 1 cup yellow corn-meal 2 cups chopped beef 6 cups boiling water 2 cups tomatoes 1 teaspoon salt 2 pimientos 1 medium-sized onion Ca\-enne 2 tablespoons fat Cook corn-meal, water, and salt, as for mush, for about thirty minutes. Chop onion and fry in fat till brown. Add meat and fry until red color disappears. Add tomatoes, pimientos, and cayenne. Line oiled casserole with mush, put meat mixture in center, cover with mush, and bake in a moderate oven (350' F. ; 2-2^^2 hrs.). TURBANS OF FISH EN CASSEROLE Prepare slices of halibut or other fish about the size of one's hand, with all bone and skin removed and sufficiently thin to roll easily. Trim all to uniform size, dip each in melted butter or other fat, squeeze over them lemon-juice and onion-juice, and sprinkle with salt. Beginning at the widest end, roll the slice of fish and secure with two toothpicks. Set the turban in a greased and heated casserole and pour in a little stock made by simmering the bones and trimmings of the fish in a little water, together with a few slices each of carrot and onion. Cook in a moderate oven (350° F.) basting occasionally. When done, drain off the liquid and thicken it with flour mixed with cold water. Return to the casserole, and reheat. NEW DELINEATOR RECIPES 189 HUNGARIAN GOULASH EN CASSEROLE 4 onions 12 small onions 2 pounds veal 1 cup carrot slices Bacon fat 1 cup turnip slices \y2 pints brown stock Salt Pepper Paprika 1 pint potato balls Slice the onion and cut the raw veal in cubes. Cook together in a little bacon fat, until brown. Transfer to casserole, pour over it the brown stock and season with pepper and paprika. Place in moderate oven (350° F.). Add more fat to that in the frying-pan and brown in this the potato balls, small onions, and slices of carrot and turnip. Add the vegetables and salt to the casserole when the meat is partly cooked. Finish the cook- ing, adding more stock if necessary. This dish should cook two hours. If the broth is too thin when ready to serve, thicken slightly with browned flour rubbed smooth in water. LAMB EN CASSEROLE 6 slices of lamb 1 pint vegetable balls 2 tablespoons melted butter or 12 small onions other fat Seasoning 2 cups brown stock Cut thick slices from a leg of lamb and sear, browning both sides. Brush with melted fat and place in casserole with one- half to one cup of brown stock. Cook on top of the stove or in i :iioderate oven (350° F.) until tender, then add potato balls, carrot balls and onions, which have been previously cooked. Add more browm stock, -salt, pepper and paprika, PORK CHOPS EN CASSEROLE 6 pork chops ^ cup brown sugar 6 sweet potatoes 1 to 2 cups milk Salt and pepper Place a layer of sweet potatoes, sliced crosswise, in a greased casserole, dust with salt, pepper, and a little brown sugar; con- tinue the layers until the casserole is about two-thirds full. Heat the milk and pour it over the potatoes; it should just 190 NEW DELIXEATOR RECIPES cover them. Place the pork chops on top of the potatoes, cover and bake (at 350° F.) for an hour, then remove the cover and season with salt and pepper. Leave the cover oft and cook until the chops are tender and nicely browned on top. Four tart apples, pared, cored and cut in eighths, used in place of the sweet potatoes, make an excellent casserole dish with pork chops. CALF'S LIVER EN CASSEROLE 1 calf's liver 3 cups potato balls 6 slices bacon 1 pint brown stock 1 cup button mushrooms Wash a calf's liver thoroughly and wipe dry. Fry some bacon in a pan, remove, place the liver in the bacon fat, and sear each side thoroughly. Transfer to a casserole, add slices of bacon, brown stock, and sauted mushrooms. Cook for one hour and a half in the oven (350° F.) adding more stock if necessary. Just before serving add potato balls which have been fried in deep fat (395° F.) and drained. CASSEROLE OF RICE AND LIVER 1 cup rice 1 teaspoon caramel 1 quart water 2 tablespoons browned flour 2 tablespoons butter or other 2 t

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