Pigeons with Rice a la Ericsson Hammond

Ingredients

• one pigeon for each person
• some butter
• onions
• carrots
• a full spoon of flour
• four cups of hot water
• half cup of sherry or Madeira wine
• a cup and a half of rice
• a teaspoon of salt
• a small cup of boiling hot milk

Method

1. 1

   Prepare pigeons by singeing, washing, and removing insides.

2. 2

   Brown in a pot with butter, onions, and carrots.

3. 3

   Make gravy with flour and hot water, adding wine or tomato juice.

4. 4

   Cook pigeons in gravy for 2.5 to 3 hours.

5. 5

   Prepare rice by scalding, then simmering with water and salt.

6. 6

   Add milk after water is absorbed.

7. 7

   Serve pigeons arranged around rice on a platter, garnished with parsley.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 91. The excerpt below is the record exactly as published.

Pigeons with Rice a la Ericsson Hammond Pigeons au Riz a V Ericsson Hammond Take one pigeon for each person; singe and wash them well; open them and remove the inside; take care of the liver; wash them again and tie them up round and plump. Put them in an iron pot with some butter, onions, carrots, and some baking fat; brown them on top of the stove until they are evenly brown around [take care that the onions and carrots do not burn]. Take out of the pan and put into the pan a full spoon of flour and mix; add to it four cups of hot water, half cup of sherry or Madeira wine if such is at hand, if not use one cup of tomato juice; put the pigeons into this gravy and let them cook from two and a half to three hours well covered on a low fire; turn them a few times during the time of cooking to prevent them from sticking to the pan. When they are cooked, take them up, put them on a broiler, and glaze them with a brown glaze; put them in the oven until the platter 120 MRS. ERICSSON HAMMOND’S COOK BOOK is ready to dish them upon. Turn the mould of rice out in the center of the platter and arrange the birds all around with the leg bones out and the head part of the squab in toward the rice; skim the fat away from the gravy the pigeons have cooked in; strain it through a fine strainer and pour some of it on the platter between the squabs, and in between each squab in the sauce put about four or five small white onions and two marbles of carrots. [These vegetables have been prepared and cooked during the time the pigeons have cooked, and well seasoned with butter, pepper, and salt.] Decorate the pigeons with a paper frill on the legs, garnish with parsley, and serve as a main dish for lunch or dinner. Mushrooms can be used in place of the vegetables. How to Cook the Rice. Put a cup and a half of rice in the pan on the stove; scald it about two or three times in boiling hot water; add to it three cups of water, a teaspoon of salt, and leave on the stove to simmer very slowly for about an hour [do not stir it during the time of cooking]. When it has absorbed all the water, add to it a small cup of boiling hot milk

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