Pigeons or Squabs Roasted

Ingredients

• 6 young pigeons
• 4 ounces stale baker's bread
• 2 ounces butter
• 1 egg
• 1/2 even teaspoonful salt
• 1/4 even teaspoonful pepper
• 1/2 teaspoonful thyme
• 1 teaspoonful grated onion
• 1/4 teaspoonful nutmeg
• 1 even tablespoonful salt
• a large thin slice of larding pork
• 1/2 cup broth
• 1/2 tablespoonful cornstarch
• 1/2 gill cold water

Method

1. 1

   Pick and clean the pigeons; stuff them with a mixture of soaked bread, butter, egg, salt, pepper, thyme, onion, and nutmeg.

2. 2

   Sew up the pigeons, season with salt, and tie pork over the breast.

3. 3

   Roast in a medium-hot oven, basting with melted butter and adding broth until done, about 40-60 minutes.

4. 4

   Prepare gravy with cornstarch and broth, strain, and serve over pigeons.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 285. The excerpt below is the record exactly as published.

^ tablespoonf ul cornstarch with V, gill cold water, add it to the gravy ; also sufficient broth to make a creamy sauce, cook 5 minutes ; then strain into a clean saucepan, add the chopped giblets, cook 3 minutes ; pour the gravy over the pigeons, equally divided, garnish with a little wateif cress, and serve. Pigeons or Squabs Boasted. — Pick and clean 6 young pigeons ; stuff them with the following preparation : Soak 4 ounces stale baker's bread without the rind in cold water till soft, then press out all the water ; melt 2 ounces butter in a saucepan, add the bread, and stir till it forms a stiff paste ; then remove to a bowl ; add 1 egg, Vt even teaspoonf ul salt, V4 even teaspoonf ul pepper, Vt teaspoonfnl thyme, 1 teaspoonf ul grated onion, and Y4 teaspoonf ul nutmeg ; mix all well together ; make an incision on each side of pigeons, through these draw the legs ; stuff with the above prepara- tion, and sew up ; season with 1 even tablespoonf ul salt evenly dis- tributed all over ; tie a large thin slice of larding pork over the breast of each one ; then place in a roasting pan ; pour over each pigeon a little melted butter ; place the pan in a medium-hot oven ; roast until light brown on all sides, basting them with their own 424 POULTRY. grayy ; then add Ys cup broth or boiling water ; continue to roast till done, which will take from 40 to 60 minutes. Shortly before serving lay the pigeons on a warm dish ; remove all fat from the gravy ; mix Yg tablespoonf ul cornstarch with Ys giU cold water, add it to the gravy, stir and cook 30 minutes ; add Yt pii^t of broth or stock, cook 5 minutes ; then strain. Cook the giblets in water with a little salt ; rub the cooked livers fine, and add them to the sauce ; pour a little sauce over each pigeon, and serve the remainder in a sauce bowl ; or chop the pigeon livers fine, and mix them with the bread filling. Pigeons may also be stuffed with veal or chicken forcemeat or chestnut pur6e. Pigeons with Bice* — Place 3 or 4 well-cleaned pigeons in a saucepan over the fire, cover with boiling water ; add Yt tablespoonf uI salt, 2 white onions, a bouquet, and a small carrot ; boil until tender. Place Yb pound well-washed rice in a saucepan over the fire, cover with boiling wafcer, cook 5 minutes ; drain, and rinse off with fresh cold water ; return the rice in a saucepan to the fire ; add lYt pint of the pigeon broth, cook over slow fire till the rice is done, but the kernels not broken. Shortly before serving turn the rice on to a warm dish, add 2 ounces butter in small pieces ; then with 2 forks mix the rice and butter together; give the rice a dome shape, smooth it over with a knife ; cut the pigeons in half, arrange them as a border around the rice, and serve. Pigeon with Peas. — Place 3 or 4 well-cleaned pigeons in a saucepan with 1 ounce raw ham, 1 ounce salt pork, 1 small car- rot cut into slices, 1 onion, a bouquet, and 6 whole peppers ; add sufficient boiling veal or chicken broth or water to reach half way up the pigeons ; cover with buttered paper ; set the saucepan over the fire till the pigeons are nearly done ; remove the pigeons to a pan large enough to receive them ; strain the broth, free it from all fat, pour the broth over the pigeons ; set the pan in a hot oven, and let cook till the broth is a half glaze, baste frequently. At the same time place a quart of fresh shelled peas in a saucepan over the fire ; INDIAN CDRRY OP CHICKEN WITH RICE. 425 barely cover with boQing water ; add 1 teaspoon! ul sugar, and boil till tender and nearly dry ; then mix 1 ounce butter with V, tea- spoonful flour, add it to the peas ; add 1 even teaspoon! ul salt

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