Pigeons en Compote

Ingredients

• one-quarter of pound of lean bacon
• half ounce of butter
• three pigeons
• a tablespoonful of flour
• one pint of water
• a good bunch of parsley
• a bay leaf
• about thirty button onions

Method

1. 1

   Fry bacon and butter in a stewpan.

2. 2

   Add pigeons and brown them.

3. 3

   Stir in flour and moisten with water.

4. 4

   Add parsley, bay leaf, and onions.

5. 5

   Simmer for 45 minutes, skim, and serve with sauce reduced to proper consistency.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 101. The excerpt below is the record exactly as published.

Pigeons en Compote. — Put one-quarter of pound of lean bacon cut into small dice into a stewpan, with half ounce of butter, and fry a few seconds over the fire ; then have three pigeons trussed with their legs turned inside, place them on the stewpan breast downwards, set them over the fire until they are of a light brown colour, and move them round occasionally ; add a tablespoonful of flour, work it well in with a wooden spoon, until it becomes browned, when it must be moistened with one pint of water ; then add a good bunch of parsley with a bay leaf, and about thirty button onions

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