Pigeons Stewed in Broth
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 209. The excerpt below is the record exactly as published.
1 onion, 5^ carrot andi'^some pars- ley. Cook slowly, until tender, season with salt and pepper. Have ready some slices of buttered toast, and place the pigeons on these. Garnish with parsley and olives. Thicken the broth with a little flour, and serve. — 'Mrs. Conklin, 914 N. 5th Ave., May- wood, 111. PIGEONS STEWED IN BROTH.— Clean, singe and truss the pigeons in the same manner as fowls. Cut as many slices of bacon as there are pigeons into bits; put into a saucepan with a sliced onion, brown slightly, then put in the pigeons, a sprig .or two of parsley, and a bay leaf; half cover with water or light stock
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.