Salmi of Pigeon

Ingredients

• 6 Pigeons
• 1 Onion
• 1 Sweet Red Pepper
• 1 Pint Stock
• 4 Tablespoonfuls Snowdrift
• 1 Tablespoonful Worcestershire Sauce
• ^ Can Mushrooms
• 12 Stuffed Olives
• 4 Tablespoonfuls Sherry
• 1 Teaspoonful Salt

Method

1. 1

   Draw and truss the pigeons.

2. 2

   Put the Snowdrift in a kettle with the onion and pepper, chopped; shake until soft; add the pigeons; shake and turn until they are thoroughly seared.

3. 3

   Then add all the other ingredients except the Sherry.

4. 4

   Cover the kettle and simmer gently until the pigeons are tender, about one hour.

5. 5

   Add the Sherry and serve.

As published

This recipe was extracted from Snowdrift secrets (1913) by Sarah Tyson Heston Rorer, page 9. The excerpt below is the record exactly as published.

SALMI OF PIGEON 6 Pigeons 1 Onion 1 Sweet Red Pepper 1 Pint Stock 4 Tablespoonfuls Snowdrift 1 Tablespoonful Worces- tershire Sauce ^ Can Mushrooms 12 Stuffed Olives 4 Tablespoonfuls Sherry 1 Teaspoonful Salt

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