Roast Pigeons

Ingredients

• the pigeons are cleaned, drawn and washed
• pepper
• salt
• a filling of bread crumbs
• the broth
• butter
• browned flour

Method

1. 1

   Simmer cleaned pigeons in a stew-pan with cold water, pepper, and salt for several hours.

2. 2

   Prepare a filling of seasoned bread crumbs, fill the birds, truss them, and roast in a dripping-pan.

3. 3

   Baste with butter and water, and prepare gravy with the livers and broth.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 39. The excerpt below is the record exactly as published.

salt pork into strips, lay them fn a stew-pan with the pigeons, their livers and guards ; brown liiem m this ; then add two or three small onions, a bunch of parsley and thyme tied together, three doves, pepper to tastCi and boiling water suflicient to stew them ; cook until tender ; thicken the gravy with browned flour, and pour over the pigeons when you serve fliem. N OOOKEBY FROM EXPEBIENOM. * Boast Pigeoni. Whon tlie pigeons are cleaned, drawn and washed, put ika pbkis oyer the fire in a stew-pan, with cold water^ pepper and salt, and let them simmer several hours for the grayy ; prepare a filling of bread crombsi seasoned as for roast chickens, fill the Hids and truss them, lay them in a dripping-pan, season them with pepper and salt and dust them with flour ; put them in a hot OTcn, and when they begin to cook, baste them with butter and water ; repeat this frequently, roast about half an hout ; for the gravy, rub the livers to a paste with butter and browned flour, and stir them in the broth

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