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Stewed or Potted Pigeons
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Pigeons may be stuffed with forcemeat before cooking.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 172. The excerpt below is the record exactly as published.
STEWED OR POTTED PIGEONS. Carefully pluck half a dozen pigeons ; singe them, wipe them with a wet towel, and cut off the head and feet ; in drawing them, take care not to break the entrails, and save the hearts, livers, and gizzards ; put two tablespoonfuls of butter in a saucepan, let it get smoking hot, then put in the pigeons, and brown them ; when they are brown, dust over them a tablespoonful of dry flour, and move them about until the flour is brown ; then cover them with boil- ing water, season them palatably with salt and pepper, and simmer them gently until they are tender. Meantime, shell enough very young green pease to fill a pint-measure
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Cook this with the app: pantry check, scaling, and the assistant.