Pigeons with Green Pease
From Handbook of practical cookery, 1886
Serves 2
Presented as published in 1886. 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 Handbook of practical cookery (1886) by Matilda Lees Dods, page 62. The excerpt below is the record exactly as published.
PIGEONS WITH GREEN PEASE. 85 When the birds are plucked, singed, and drawn, they should be carefully cleansed inside and out with a dry towel. Cut the bacon then into very thin slices, and folding one of these slices over the breast of each bird, securing it there with a wrapping of twine, string the birds upon a spit with the breasts all turned the same way, and broil over an open fire for twenty minutes. Serve upon a hot platter, garnished with fresh sprigs of parsley or with water-cresses. Woodcock on Toast.— Two brace of woodcock, four ounces of butter, one tea-spoonful of salt, one tea-spooiiful of pepper. When plucked and singed the woodcock should be drawn, cutting out the neck, but leaving the head, which must be drawn around, and the long bill passed through the legs, wings, and body as a trussing skewer. Season each by rubbing a little pepper and salt inside, sti-iug them upon a spit, rub over each breast a portion of the butter, and broil the birds over an open fire for twenty minutes. The livers should now be boiled for five minutes, pounded in a mortar or chopped very finely ; and this paste being spread over two slices of butter toast, the toast should be placed upon a hot platter, and the woodcock served thereon. NOTE. — Quail and snipe may be served and prepared as prescribed for woodcock. Pigeons with Green Pease. — One pair of pigeons, one pint of shelled green pease, two ounces of butter, one gill of stock, one tea-spoonful of salt, one half tea-spoonful of pepper
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