Pigeons with Young Green Pease

Ingredients

• six fat pigeons
• one salt-spoonful of salt
• half of this quantity of pepper
• Yz lb. of bacon
• one table-spoonful of butter
• one quart of warm broth
• one quart of freshly shelled pease
• one bunch of new green onions
• one teaspoonful of diluted beef extract
• one level teaspoonful of salt

Method

1. 1

   Cut off the heads and feet of the pigeons, clean them without washing, and put the liver back inside.

2. 2

   Dust with salt and pepper, truss the birds, and parboil the bacon.

3. 3

   Cook the pigeons in gravy for ten minutes, add flour, warm broth, bacon, pease, and onions.

4. 4

   Cook slowly for forty minutes, turning once.

5. 5

   Serve on a hot platter with pease and gravy.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 210. The excerpt below is the record exactly as published.

Pigeons with Young Green Pease. — Cut off the heads and feet of six fat pigeons. Split the skin of the neck from the back, and cut the neck close to the breast, having a care not to tear off the skin. Remove the crop. Make a very small incision crosswise at the lower part of the stomach, and clean the inside perfectly. Save the liver. Do not wash the birds but clean them with a damp towel. This method of cleansing is much better for any fowl than to wash it in a pan of water. By the newer method the fowls retain their flavor. Now put the liver back inside, and dust with one salt-spoonful of salt and half of this quantity of pepper. Truss the birds by folding first the skin on the back of the neck. Pass a trussing-needle through the legs and tie them very close to the body, so as to give them a plump appearance. Cut into small squares Yz lb. of bacon, and parboil. Five minutes’ cooking will be sufficient. Drain and put same into a low sauce- pan with one table-spoonful of butter. Cook five minutes. Now remove the bacon. Put the pigeons in the gravy and cook for ten minutes, browning them all over. Sprinkle over one table-spoonful of flour, stirring well to mix the flour thoroughly with the gravy. Pour slowly over the fowl one quart of warm broth, stirring all the time, to blend it well with the smooth gravy. Put the bacon back, add one quart of freshly shelled pease, one bunch of new green onions cut one inch in length, and one salt- spoonful of pepper. Salt is unneces- sary if broth has been used. Cover the saucepan. Cook slowly but con- stantly for forty minutes. The pig- eons should be turned once during the cooking. When finished, re- move the strings, and place the birds on a hot platter, with the pease placed around, and with the gravy poured over. If broth is not at hand, one teaspoonful of diluted beef extract in one quart of warm water may be used instead. To this should be added one level teaspoonful of salt

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