Potted Pigeons

Ingredients

• one dozen pigeons
• a pint of vinegar
• three large onions
• six slices of fat pork
• six onions, sliced fine
• two quarts of boiling water
• four heaping table-spoonfuls of flour
• a cupful of cold water

Method

1. 1

   Clean pigeons and soak in vinegar overnight.

2. 2

   Fry pork, then cook onions in the fat.

3. 3

   Dredge pigeons with salt, pepper, and flour, then add to onions.

4. 4

   Cover and cook slowly, then add boiling water and simmer.

5. 5

   Mix flour with cold water and stir in, cooking longer if needed.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 70. The excerpt below is the record exactly as published.

Potted Pigeons. Clean and wash one dozen pigeons. Stand them on theii necks in a deep earthen or porcelain pot, and turn on them a pint of vinegar. Cut three large onions in twelve pieces, and place a piece on each pigeon. Cover the pot, and let it stand all night. In the morning take out the pigeons, and throw away the onions and vinegar. Fry, in a deep stew- pan, six slices of fat pork, and when browned, take them up, and in the fat put six onions, sliced fine. On these put the pigeons, having first trussed them, and dredge well with salt, pepper and flour. Cover, and cook slowly for forty- POULTRY AND GAME. 155 five minutes, stirring occasionally ; then add two quarts of boiling water, and simmer gently two hours. Mix four heaping table-spoonfuls of flour with a cupful of cold water

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