Pigeons, Fricasseed, Brown

Ingredients

• three plump young pigeons
• a little pepper
• salt
• powdered mace
• three ounces of clarified butter
• half a pint of nicely-seasoned stock
• a glass of claret
• a bunch of parsley
• a small sprig of thyme
• three inches of thin lemon-rind
• five or six small onions
• pepper
• salt
• a few grains of cayenne
• an ounce of butter
• six or eight small mushrooms
• a table-spoonful of lemon-juice

Method

1. 1

   Cut pigeons into quarters, season, and brown in clarified butter.

2. 2

   Drain and place in a saucepan with stock and claret, add herbs and spices, cover, and stew gently.

3. 3

   Add butter rolled in flour, mushrooms, and lemon juice, then dish and pour gravy over.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1196. The excerpt below is the record exactly as published.

A bunch of parsley, a carrot, an onion, two cloves, and half a blade of roace may be put into the saucepan to flavour the gravy. When the pigeons are done enough take them up, drain them, and remove the twine. Keep them hot before the fire ■whilst the sauce is strained and thickened with a dessert-spoonful of brown thickening. Serve the pigeons in the lettuces on a hot dish, with the sauce poured roimd them. Time, one hour to stew the pigeons. Probable cost, 2s. 4d. Sufficient for two persons. Pigeons, Forcemeat for {see Forcemeat for Pigeons). Pigeons, Prieandeau of.— Pluck and draw four plump yoimg pigeons, and stuii them ^^•ith a forcemeat made of the livers of the birds, finely minced, mixed ■w'ith an equal qiiantity of finely-shred suet and of finely-grated bread- crumbs, a table-spoonful of shred parsley, and a pinch of powdered thyme. Season the mixture 37 with salt and cayenne, and bind it together with beaten yolk of egg. Truss the pigeons as if for roasting, and lard their breasts deli- cately with very slender lardoons. Line the bottom of a braising-pan with slices of fat bacon. Place a thin layer of veal on this, and then the pigeons, breast to breast. Put another layer of veal and of bacon over the pigeons, pour upon them a pint of good stock, and add any bones or trimmings of meat or poultry that may be at hand, together with a blade of mace, a bunch of parsley, a sprig of thyme, a glass of sherry, and a little pepper and salt. Cover the sauce- pan closely, and let the birds stew gently for an hour. Lift out the pigeons, strain and skim the gravy, and boil it down quickly until it is much reduced. Put in the pigeons once more, and baste them liberally until they are suf- ficiently glazed. Serve on a hot dish, with the sauce poured round them. Probable cost, 5s. Sufficient for five or six persons. Pigeons, Fricasseed, Brown.— Take three plump young pigeons; cut them into quarters, and season with a little pepper, salt, and powdered mace. Put them into a stewpan, with three ounces of clarified butter, and turn them about imtil they are brightly browned all over. Take them up, drain them well, and put them into a clean saucepan with half a pint of nicely-seasoned stock and a glass of claret. Add a bimch of parsley, a small sprig of thyme, three inches of thin lemon-rind, five or six smaU onions, a little pepper and salt, and a few grains of cayenne. Cover the sauce- pan closely, and let the pigeons stew gently for half an hour ; then put with them an ounce of butter rolled in flour, six or eight small mush- rooms, and a table-spoonful of lemon-juice

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