Pigeons, Stewed (another way)

Ingredients

• four plump young pigeons
• thin slices of fat bacon
• a little veal broth
• a piece of the stale crumb of bread
• hot butter
• a mixture of vegetables such as French beans, carrots, turnips, and cauliflowers

Method

1. 1

   Truss pigeons, cover with bacon, and stew in veal broth.

2. 2

   Prepare vegetables to cook simultaneously.

3. 3

   Fry bread crumb until browned, place in dish, arrange pigeons and vegetables around it, and serve with white sauce.

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 (another way). — Truss four plump yoimg pigeons as if for boiling; cover their breasts with thin slices of fat bacon tied securely on with twine, and stew them in a little veal broth according to the directions given for " Stewed Pigeons." Whilst the pigeons are stewing, prepare a mixture of vegetables, such as French beans, carrots, turnips, and cauliflowers, and arrange it so that they shall be done enough at the same time as the pigeons. Take a piece of the stale crumb of bread, and shape it neatly, making it three and a half inches high, the bottom part four inches square, and the toj) part two and a half inches square. Fry this in hot butter

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