Roast Pigeons

Ingredients

• a couple of young pigeons
• a little water
• the gravy which drops from the birds
• a little thickening
• pepper
• salt
• chopped jDarsley

Method

1. 1

   Roast the pigeons before a clear fire.

2. 2

   Make a sauce by mixing a little water with the gravy from the birds, boiling it with thickening, and seasoning with pepper, salt, and chopped parsley.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1201. The excerpt below is the record exactly as published.

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 jDarsley. Pigeons are sometimes served on a toast, and brown gravy and bread sauce sent to table with them. Time to roast, half an hour. Probable cost of pigeons, 9d. to Is. 9d. each. Sufficient for two persons. Pigeons, Roast (another way). — Eoasted pigeons require a brisk fire, and must be well done, and at the same time afford gravy when cut into. Eoast the birds, with stuffing in the belly, prepared as follows : — Take the hvers and hearts of the pigeons, and about double the quantity of the fat of ham or bacon, and beat these ingredients in a mortar to a smooth paste. Moisten some crumb of bread with milk, then press out the milk through a napkin. Add chopped parsley, grated lemon-peel, black pepper, and salt ; unite these with white and yolk of egg beat together, divide the mass into equal portions, and stiiff the birds. As pigeons possess scarcely any fat, they are often while roasting basted with butter. By way of sauce, melt some butter with a little flour, moisten with veal consomme, and stir in some chopped PIG (564) PIG parsley. Sprinkle the pigeons with a little sauce, and then pour the sauce over them. Pigeons served with Water-Cress. — Roast a couple of young pigeons

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