Pigeons Stuffed and Roasted

Ingredients

• two plump young pigeons
• the same quantity of finely-sliced suet
• the same quantity of grated bread-crumbs
• a heaped table-spoonful of chopped parsley
• a pinch of powdered mace
• the yolk of egg well beaten
• half a cupful of boiling stock or water
• a table-spoonful of claret

Method

1. 1

   Prepare the pigeons by plucking, drawing, and singeing.

2. 2

   Stuff with forcemeat made from minced livers, suet, bread-crumbs, seasonings, and egg yolk.

3. 3

   Truss and cover with bacon, roast over a clear fire.

4. 4

   For gravy, mix drippings with stock, claret, forcemeat, and seasonings.

5. 5

   Serve with sauce around the pigeons.

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.

two plump yoimg pigeons, and fill them with a forcemeat made as follows : — Mince the livers finely, and mix with them the same quantity of finely-sliced suet and grated bread-crumbs. Add a little pepper, salt, and pounded mace, a heaped table- spoonful of chopped parsley, and a pinch of powdered thyme, and moisten the whole with beaten yolk of egg. Truss the buds firmly, tie thin slices of bacon over the breasts, and put them down to a clear fire. To make the gravj', mix the di-oppings from the birds with half a cupful of boUing stock or water. Add a table- spoonful of claret, a little of the forcemeat, season with salt, cayenne, and grated nutmeg, and thicken the whole with the yolk of egg well beaten. Serve the birds on a hot dish, with the sauce poured round them, and a little bread- sauce in a tureen. Time to roast the pigeons, from twenty to thirty minutes. Probable cost, 2s. 6d. Sufficient for two persons. Pigeons, Stuffed and Roasted (Ger- man method). — Pluck and draw two young freshly-killed pigeons. Open, scald, and clean the gizzard, and mince it with the liver and heart very finely. Mix with the mince the criunb of a roU which has been soaked in cold milk and pressed dry, and add a httle salt and cayenne, a shallot chopped small, and a table- spoonful of shred parsley. If the flavour of the onion and the parsley is objected to, a little bacon and a pinch of powdered mace

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