Roast Pigeons
From The national course in home economics, 1917
Serves 2
Recipe by Mrs. Emma Legg.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 82. The excerpt below is the record exactly as published.
ROAST PIGEONS. Clean and truss two young pigeons, mince the livers, and mix with them two ounces of finely-grated bread-crumbs, two ounces of fresh Gut- ter, an onion finely minced, a teaspoonful of shredded parsley, and a little salt, pepper, and grated nutmeg. Fill the birds with this forcemeat, fasten a slice of fat bacon over the breast of each, and roast. Make a sauce by mixing a little water with the gravy which drops from the birds, and boiling it with a little thickening; season it with pepper, salt, and chopped parsley. Mrs. Emma Legg. MOCK DUCK. Take a round steak, make a stuffing as if for chicken, put it in the steak, roll and skewer tightly. Sprinkle with a little flour, put in a pan, put bits of butter on it, pour water over it and bake. Mrs. Charlotte Baldwin. TO ROAST ANY SMALL BIRDS. Birds, forcemeat or oysters, bacon, one pint of rich stock, or one tea- spoonful meat extract dissolved in hot water, butter, pepper, salt, biscuit crust. Stuff the birds with any forcemeat, or put one large oyster in each POULTRY AND GAME. 107 bird, place the bacon in an earthenware dish, upon this the birds. If a forcemeat is used add the stock; if oysters, the oyster liquor. Add butter, pepper and salt. M. V. H. ROAST HAUNCH OF VENISON. The flavor of venison is improved by being kept as long as possible and yet remaining perfectly sweet. Choose a haunch with clear, bright and thick fat. Wash it in warm water and dry well with a cloth; butter a sheet of white paper and put over the fat; lay the venison in a deep bak- ing dish with a \^xy little boiling water, and cover with a coarse paste of flour and water one-half inch thick. A thickness of coarse paper should be laid over the paste. Cook in a moderately-hot oven for four hours or less, according to the size of the haunch. Twenty minutes before it is done, quicken the fire, remove the paste and paper, dredge the joint with flour, and baste well with butter until it is nicely frothed and of a fine delicate brown color. Garnish the knuckle-bone with a frill of white paper, and serve with a gravy made from its own dripping — from which the fat has been removed — placed in a tureen. Currant jelly always accom- panies venison. Mrs. Serena Hall. VENISON STEAK BROILED. Take the leg and cut slices from it having a quick, clear fire. Turn them continually. They should be served under-done. Butter both sides of the steak; sprinkle salt and pepper over the venison, garnish with parsley and accompany it by a jelly sauce. Mrs. Dorcas Cummings. ROAST VENISON. Slit the venison and lard it with pieces of pork or bacon. Place pieces of pork or bacon on the bottom of the pan; slice very fine, vegetables on the pork, then place your meat on this. Season, brown well on the top of the stove, then turn over and brown on the other side; then set in the oven and put soup stock or water in the bottom of the pan and cover closely. Serve with gravy. The vegetables may be chopped fine and served with it, or not. Be careful not to let them burn. Baste with port wine. O. B. M. GAME PIE. (Fine.) Take two dozen woodcock, quail, snipe, or other small birds. Split each one in half and put them into a saucepan containing about a gallon of cold water, although beef broth or soup stock would be preferable. When the boiling point has been reached, carefully skim and season with 108 POULTRY AND GAME, a little pepper
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Cook this with the app: pantry check, scaling, and the assistant.