Pulpatoon of Pigeons
From Old Cookery Books and Ancient Cuisine, 1886
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 Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 34. The excerpt below is the record exactly as published.
Pulpatoon of Pigeons : — Take mushrooms, palates, oysters, sweet-breads, and fry them in butter ; then put all these into a strong gravy ; give them a heat over the fire, and thicken up with an egg and a bit of butter; then half roast six or eight pigeons, and lay them in a crust of forc’d- meat as follows : scrape a pound of veal, and two pounds of marrow, and beat it together in a stone mortar, after ’tis shred very fine ; then season it with salt, pepper, spice, and put in hard eggs, anchovies
Cook this with the app: pantry check, scaling, and the assistant.