Pigeons, Ragout of

Ingredients

• a couple of young pigeons
• a sliced onion
• a tea-spoonful of brown thickening
• a glass of claret
• pepper
• salt
• powdered mace
• an ounce of butter
• as much water as will cover them
• a table-spoonful of chopped parsley
• a pinch of powdered thyme
• their weight in finely-shred beef-suet

Method

1. 1

   Pluck and draw pigeons, stew with gizzards in water until done.

2. 2

   Mince finely, mix with suet, breadcrumbs, parsley, thyme, and seasonings.

3. 3

   Fill birds with forcemeat, truss, brown in butter, add liquid, onion, thickening, claret, herbs, and simmer for twenty minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1201. The excerpt below is the record exactly as published.

Pigeons, Ragout of.— Pluck, singe, and draw a couple of young pigeons, cleanse and open the gizzards, and stew them with the livers in as much water as will cover them until they are done enough. Mince all finely, and mix with them their weight in finely-shred beef-suet and grated bread-crumbs. Add a table-spoonful of chopped parsley, a pinch of powdered thyme, and a little pepper, salt, and grated nutmeg. Moisten the forcemeat with a well-beaten egg and half an ounce of butter, and with it cover the yolks of two hard-boiled eggs, and put these balls inside the birds. Truss the pigeons securely, as if for boiling, and brown them in a little hot butter. Pour over them the liquid in which the gizzards were boiled, and add a sliced onion, a tea-spoonful of brown thickening, a glass of claret, a bunch of savoury herbs, and a little pepper, salt, and powdered mace

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