Potted Pigeons

Ingredients

• three-fourths cup hot riced potatoes
• one-fourth teaspoon salt
• one-eighth teaspoon pepper
• one-eighth teaspoon finely crushed marjoram
• few drops onion juice
• one-half cup stale, soft bread crumbs
• two tablespoons melted butter
• six pigeons
• one quart boiling water
• three or four stalks of celery
• one teaspoon salt

Method

1. 1

   Mix dressing ingredients and stuff pigeons.

2. 2

   Place in a casserole with boiling water and celery.

3. 3

   Cook for 3-4 hours, adding salt and pepper halfway.

4. 4

   Brown in flour after cooking.

5. 5

   Make a sauce with butter, flour, and stock.

6. 6

   Serve on toast or rice.

Nutrition per serving

As published

This recipe was extracted from The National home cook book (1900), page 94. The excerpt below is the record exactly as published.

POTTED PIGEONS, f Prepare dressing to stuff pigeons. Mix together in bowl. three-fourths cup hot riced potatoes, one-fourth teaspoon ~ ' Salt, one-eighth teaspoon pepper, one-eighth teaspoon finely ~ crushed marjoram, few drops onion juice, one-half cup stale, — soft bread crumbs, two tablespoons melted butter. When ~ combined, add lightly with fork, the stiffly beaten whites of — pone cee. ‘ Bae ee ~. Clean, stuff with dressing and truss six pigeons. Dispose — - close together, breasts down .in large Casserole and cover’ with one quart boiling water in which three or four stalks of celery have been cooked. Cover closely and cook slowly _ for three or four hours, until tender. When half done add — ' one teaspoon salt, and pepper to taste. Remove from water, when done, let cool slightly, sprinkle with salt and pepper, roll in flour and brown all over in hot fat from salt pork. Make a sauce in Casserole. Blend together two rounding tablespoons, each of butter and flour, soften with stock in ~ which pigeons have cooked, add to one pint stock, and let © | boil few minutes. Return pigeons to Casserole breast up. — Serve on toast or with well-cooked rice. aa oe ne ~ oa : a To thicken cream, blend smoothly one level teaspoon flour with three or four tablespoons milk for each cup of milk used for stewing. Add thickening to mushrooms when about half done. Season to taste with salt and pepper. Will serve four persons. “sfc Se oN oe water. Let cook in all about two hours. Serve from th HOMINY A LA CREME. spoonful salt before quite done. Second cooking. When to have served, fill the Cassero about three-fourths full, season with salt to taste, and, for breakfast, cover with milk and bake in oven from thirt _to sixty minutes. If to serve for dinner, taking place o potatoes or other starchy’ vegetables, add pepper and butt _to taste, but In any event allow ample time for the sir 'mering in milk or cream until hominy has been well Cc and looks creamy. -.. Ne Tae 0S TF a i i sie - GASSEROLE DISHMS, © > MINCED BEEF WITH POTATOES. : ‘Put one pint raw potatoes into Casserole and dust ove with one OUREIOE tablespoon flour. Toss about, and add espoon salt, one-eighth teaspoon pepper, Cover and let cook about five minutes. Then add one an one-half cups minced cold well-cooked beef and let sim: “mer slowly about twenty minutes. One-fourth or one-hal ~ cup finely chopped sweet green peppers would make an ac ie ae addition. Serve from Casserole for breakfast o uncheon. ; a oa CHESTNUTS SIMMERED IN CREAM SAUCE, x ' Boil large chestnuts for ten or fifteen minutes. Ta from water, cover and keep warm while removing shel 4 Prepare cream sauce. Melt two rounding tablespoons butter, _ add one level tablespoon flour, one teaspoon salt, one- fourth " teaspoon paprika, When blended, add gradually one “pint. " milk and let cook smoothly. Put one quart shelled chest ' nuts in Casserole, add cream sauce, mix well together an _ let simmer slowly on top of range or in oven, keepin - closely covered, until chestnuts are tender. Delicious with peeken or turkey. Will serve eight persons, a ¥ . FISH ROE EN CASSEROLE. ~Cook one pound shad or white fish roe in boiling, salted "water to cover, with one half. tablespoon vinegar. Drain, ~ cover with cold water and let stand for few minutes. Re- ' move from water and dispose in buttered Casserole. Make one and one-half cups Tomato or highly seasoned White Sauce. For White Sauce melt one rounding tablespoon butter, add two slightly rounding tablespoons fiour, one=— fourth tablespoon salt and few grains pepper. When ' blended add one and one-half cups milk, and cook smoothly. : Then add few grains of mace, only a suspicion, as also of. a Rein juice, a few drops and one-eighth teaspoon of celery “salt. Put sauce over hot water and keep covered closely. — Cover the roe with three or four tablespoons of sauce, Put_ oe i ed bie ee nee fa) hae As - utes. Then remove cover, baste with butter once and brown: Ve * slightly. Serve from Casserole with sauce from sauce boat. a - Will serve six persons. } - LIVER, SAUTE, EN CASSEROLE. sg - Have one pound calves liver cut into slices one-half inch — & thick. Cover with boiling water and let stand two or three minutes. Drain, dry and remove thin outside skin and _ veins, Sprinkle with salt and pepper,.dredge with flour, é - and saute in bacon fat, When done, remove from pan to. ' Casserole. Cover and keep hot in oven while preparing "sauce. To pan in which liver was sauted add one rounding _ tablespoon butter, one slice of onion, one-fourth teaspoo ' salt

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