Ragout of Pigeons

Ingredients

• the liver from the pigeons
• half a cupful of breadcrumbs
• a pat of butter
• two cloves
• a teaspoonful of chopped parsley
• the yolk of two eggs
• two onions
• a bunch of sweet herbs
• about half a teaspoonful of salt
• a little pepper
• one pint of stock

Method

1. 1

   Pound the liver with breadcrumbs, butter, cloves, parsley, and egg yolk.

2. 2

   Stuff the pigeons and sew them up.

3. 3

   Lard the pigeons and stew with onions, herbs, seasonings, and stock for about 1.5 hours.

4. 4

   Serve garnished with watercress.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 59. The excerpt below is the record exactly as published.

Ragout of Pigeons— Take the liver from the pigeons and put it into a mortar with half a cupful of bread¬ crumbs, a pat of butter, two cloves, a teaspoonful of chopped parsley, and pound all well together; then add the yolk of two eggs, mix thoroughly, and stuff the pigeons with it, and sew them up at both ends. Lard the pigeons and put them into a stewpan with twro onions stuck with four cloves, a bunch of sweet herbs, and a teaspoonful of grated lemon rind. Add about half a teaspoonful of salt and a little pepper, one pint of stock

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