Pigeons, to Stew

Ingredients

• salt
• pepper
• a hard white cabbage
• broth
• two or three spoonfuls of cream
• a piece of butter
• flour

Method

1. 1

   Ensure pigeons are fresh, soak them, and prepare cabbage.

2. 2

   Boil cabbage in milk and water, then layer in a stewpan with seasoned pigeons.

3. 3

   Add broth and stew until tender, then add cream and butter for thickening.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 382. The excerpt below is the record exactly as published.

PIGEONS, to Stew, — Take care that they are quite fresh, and carefully cropped, drawn, and washed ; then soak them half an hour. In the meantime cut a hard white cabbage in slices (as if for pickling) into water ; drain it, and then boil it in milk and water ; drain it again, and lay some of it at the bottom of a stewpan. Put the pigeons upon it, but first season them well wuh pepper and salt, and cover them with the remainder of the cabbage. Add a little broth, and stew gently till the pigeons are tender ; put among them two or three spoonfuls of cream, and a piece of butter and flour

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