Pigeons, Pupton of
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for six or seven persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1200. The excerpt below is the record exactly as published.
Pigeons, Pupton of. — Butter a pie- dish rather thickly, and line the inside with a highly-seasoned veal forcemeat about three- quarters of an inch in thickness. Lay upon this three or foitr thin slices of fat bacon, three plump young pigeons split in halves and flat- tened, a blanched sweetbread cut into slices, an ox palate boiled tender and cut up smaU, a dozen asparagus tops, as many button mush- rooms, and the yolks of four hard-boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.