Pigeons Stuffed with Chestnuts and Roasted
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for two persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1205. The excerpt below is the record exactly as published.
Pigeons Stuffed with Chestnuts, and Roasted. — Take a dozen sound chest- PIG ( 566 ) PIK nuts. Take off the brown skin, throw them into boiling water, and let them remain for two minutes, then blanch them hke almonds. Weigh them, and mix with every three ounces an equal weight of fat bacon, minced as finely as possible, an ounce of finely-grated bread-crumbs, and a little salt, cayenne, and grated nutmeg. Pound the mixture thoroughly, and moisten with beaten yolk of egg
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