Pigeons Stewed with Cabbage

Ingredients

• two pigeons
• a good-sized white cabbage
• a table-spoonful of chopped parsley
• a salt-spoonful of powdered thyme
• the yolk of a beaten egg
• a lump of butter the size of an egg
• two table-spoonfuls of thick cream

Method

1. 1

   Pluck, singe, and draw the pigeons, then stuff them with a forcemeat made from minced livers, beef suet, and bread-crumbs mixed with pepper, salt, nutmeg, parsley, thyme, and egg yolk.

2. 2

   Truss the pigeons and boil the cabbage, shredding it finely.

3. 3

   Place the cabbage in a stewpan, add the pigeons, cover with white stock, and stew gently for twenty minutes.

4. 4

   Add butter rolled in flour and cream, stew a few minutes longer, and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1203. The excerpt below is the record exactly as published.

Pige9ns Stewed with Cabbage.— Pluck, singe, and draw two pigeons, and stuff them with a forcemeat made as follows : — Mince the livers finely, and mix with them an equal quantity of finely-shred beef suet, and grated bread-crumbs. Add a little pepper, salt, and grated nutmeg, a table-spoonful of chopped parsley, and a salt-spoonful of powdered thyme, lloisten the whole with the yolk of a beaten egg. Truss the pigeons firmly, as if for boil- ing. HaU boil a good-sized white cabbage, and shred it finely. Drain thoroughly, and lay it at the bottom of a stewpan. Place the pigeons upon it, cover them with white stock, put the lid on the saucepan, and stow the whole gently for twenty minutes, then add a lump of butter the size of an egg rolled in flour, and two table-spoonfuls of thick cream

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