Pigeons, Stewed

Ingredients

• two dump young pigeons
• a little salt
• as much as will three-parts cover them
• half an ounce of fresh butter
• a teaspoonful of flour
• two table-spoonfuls of chopped parsley
• a well-beaten egg
• a little cream

Method

1. 1

   Pluck and draw the pigeons, divide them into quarters, and stew gently with salt and water.

2. 2

   Add pepper and butter, simmer until cooked.

3. 3

   Thicken gravy with flour, add parsley, and stir in beaten egg before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1202. The excerpt below is the record exactly as published.

Pigeons, Stewed. — Pluck and draw two jdump young pigeons, and divide them into quarters. Put these into a stewpan with a little salt, and a small quantity of water, say as much as will three-parts cover them. Place the lid on the saucepan, and let the birds stew gently until they are almost done, then add a pinch of pepper, and half an ounce of fresh butter, and let them simmer again until they are sufficiently cooked. Take them up, thicken the gravy with a tea- spoonful of flour mixed smoothly in it, and add two table-spoonfuls of chopped parsley. Let it boil, then draw it from the fire, let it cool for a minute, and stir into it a well-beaten egg. Put the pigeons in again to get hot, and serve immediately. The gravy must not boil after the egg is added. A little cream

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