Roast Pigeons

Ingredients

• three Pigeons
• Tie fat bacon over the breasts
• one well-beaten egg
• two ounces of chopped mushroom
• pepper
• salt

Method

1. 1

   Tie bacon over the breasts, fill the birds with chopped livers, and roast for twenty to twenty-five minutes, basting well.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 189. The excerpt below is the record exactly as published.

Roast Pigeons. — Tie fat bacon over the breasts, or the Pigeons will be dry and hard. Put the chopjjed livers inside the birds, and make brown gravy with the giblets added to some stock, as Pigeon giblets are very small. Roast for twenty or twenty-five minutes, basting the Pigeons well. Broiled Pigeons. — Split the birds down the back, pepper and salt them well, and broil carefully on a well-buttered gridiron. Serve with broiled mushrooms. A plainly-broiled Pigeon is often liked by an invalid. Fillets Of Pigeons. — Cut the meat from the breast in one fillet on each side, flatten them with a wet cutlet-bat, and fry in batter. Hand a good gravy made from the carcases of the Pigeons, with a little currant jelly melted in it. Bordeaux Pigeons Stewed with Mushrooms —Clean two Bordeaux Pigeons, and put back the livers after doing so. Truss them for boiling. Melt an ounce of butter in a stewpan, put into it six ounces of streaky bacon that has been blanched and cut in squares. Pry the bacon a light brown, take it out and put it on a plate. Next put the Pigeons into the same pan, and fry them in the butter and melted bacon fat till they begin to be brown, then take them out and set them aside with the BORDEAUX PIGEONS 275 bacon. Now stir an ounce of flour into tbe stewpan, making a roux with the butter left in it, and when it is mixed moisten with a pint of broth. Add the stalks and peelings, chopped small, of half a pound of mushrooms, season with salt and pepper, stir over the fire till boiling, simmer ten minutes, skim, and strain through a pointed strainer. Wash out the stewpan, put the Pigeons into it with the strained sauce, a bunch of herbs, the pieces of bacon, and a Spanish onion weighing eight ounces, cut into quarters and blanched beforehand. Simmer twenty-five minutes, add the peeled mushrooms, simmer for ten minutes longer. All being now done, take out the Pigeons, cut them in halves, lay them on a hot dish, remove the bag of herbs, and after straining the sauce skim the fat off it. Garnish the pieces of Pigeon with the mushrooms, bacon, and onion (if liked), heat up the sauce, pour it over them and serve. [ Wyvern.] Roasted Bordeaux Pigeons.—1 Take three Bordeaux Pigeons, and fill their cavities with this stuffing. Take three ounces of breadcrumbs soaked in milk, one ounce of cooked fat bacon cut into very small pieces, the livers of the Pigeons and one chicken’s liver minced, two ounces of chopped mushroom, a dessertspoonful of minced garden herbs (or a teaspoonful of powdered dried herbs), pepper, salt, and one well-beaten egg

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