Pigeons Stewed with Mushrooms

Ingredients

• two plump young house pigeons
• half a pound of streaky bacon
• an ounce of fresh butter
• one ounce of fine flour
• a pint of gravy or water
• a table-spoonful of mushroom ketchup
• a bunch of parsley
• a small sprig of thyme
• a dozen button onions
• a dozen small mushrooms

Method

1. 1

   Prepare the pigeons by plucking, drawing, and singeing.

2. 2

   Brown in a stewpan with bacon and butter, then drain.

3. 3

   Make a roux with flour and the frying fat, moisten with gravy or water, and add mushroom ketchup and seasonings.

4. 4

   Simmer with pigeons, bacon, parsley, thyme, and onions for half an hour, then add mushrooms and stew for ten more minutes.

5. 5

   Serve with gravy over the pigeons.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1204. The excerpt below is the record exactly as published.

half a pound of streaky bacon into small pieces, and put these into a stewpan with the pigeons and one ounce of butter. Place them on a moderate fii-e, and move them about luitil they are equally and lightly browned all over. Take the birds up, drain them, make a roux by mixing an ounce of flour smoothly with the fat in the saucepan, moisten with a pint of stock, and stir the gravy over the fire until it boUs. Strain it, and put it into a clean stewpan with the pigeons, the bacon, a bunch of parsley, a a small sprig of thyme, and a pint of freshly- gathered shelled green peas, and a little pepper and salt if required. Simmer gently for half an hour, then take out the herbs, and place the pigeons on a hot dish with the gravy poured over them and the peas and bacon round them. Probable cost, 3s. Sufiicient for two or three persons. Pigeons Stewed with. Green Peas (another way) . — Prepare the pigeons, and brown them in butter, as in the last recipe. Take them up, drain them, and cut them into halves length- wise. Put them side by side in a stew^jan with two oimces of butter rolled in flour. When this is dissolved, put in a pint of fi-eshly-gathered young green peas, and a table-spoonful of nicely- seasoned veal stock. Cover the saucepan closely, and let the pigeons stew very gently imtil they and the peas are done enough, moving the pan about occasionally to prevent its contents burn- ing. Serve the bii'ds on a hot dish with the sauce and vegetables arranged around them. Time, twenty minutes to stew the pigeons. Probable cost, 2s. Sd. Sulficient for two or three persons. Pigeons Stewed with Mushrooms. — Pluck, draw, and singe two plump young house pigeons. Cut off their heads and necks, and truss them with the legs inwards, as if for boiling. Put them into a stewpan with half a poimd of streaky bacon cut into small pieces and an ounce of fresh butter, and turn them about until they are equally and lightly browned, then take them up, drain them, and mix one ounce of fine flour smoothly with the butter in which they were fried. Moisten the roux with a pint of gravy or water, and a table-spoonful of mushroom ketchup, add a little pepper, salt, and cayenne, and stir the gravy over the fire until it boils, then strain it, and put it into a clean saucepan with the pigeons, the fried bacon, a bunch of parsley, a small sprig of thyme, and a dozen button onions. Simmer gently for haK an hour, then take out the herbs, add a dozen small mushrooms

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