Pigeons, Roast (another way)

Ingredients

• the birds
• double the quantity of the fat of ham or bacon
• some crumb of bread
• milk
• chopped parsley
• grated lemon-peel
• black pepper
• salt
• white and yolk of egg

Method

1. 1

   Roast the pigeons with stuffing made from the livers and hearts of the pigeons, fat, and other ingredients.

2. 2

   Baste with butter while roasting.

3. 3

   For sauce, melt butter with flour, moisten with veal consomme, and stir in chopped parsley.

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, Roast (another way). — Eoasted pigeons require a brisk fire, and must be well done, and at the same time afford gravy when cut into. Eoast the birds, with stuffing in the belly, prepared as follows : — Take the hvers and hearts of the pigeons, and about double the quantity of the fat of ham or bacon, and beat these ingredients in a mortar to a smooth paste. Moisten some crumb of bread with milk, then press out the milk through a napkin. Add chopped parsley, grated lemon-peel, black pepper, and salt ; unite these with white and yolk of egg

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