Stewed Pigeon

Ingredients

• one pigeon
• one ounce of butter
• one ounce of flour
• one pint of stock or water
• a tablespoonful of ketchup
• a teaspoonful of Harvey’s Sauce
• a quarter of a teaspoonful of salt
• a very little pepper

Method

1. 1

   In an iron saucepan, heat butter and brown the cleaned and trussed pigeon.

2. 2

   Remove it and stir flour into the butter, then add stock or water.

3. 3

   Stir until boiling, add flavouring vegetables, browning, ketchup, Harvey's Sauce, salt, and pepper.

4. 4

   Simmer the pigeon with the vegetables for one hour.

5. 5

   Serve on toast with gravy strained over.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 99. The excerpt below is the record exactly as published.

Stewed Pigeon. Put into an iron saucepan one ounce of butter, allow it to get quite hot ; then put in the pigeon, which must have been cleaned, trussed, and dredged with flour, brown it well on all sides, remove it from the pan and stir into the butter one ounce of flour, next add one pint of stock or water ; stir carefully till boiling, put in a small piece of every kind of flavouring vegetable, as turnip, carrot, onion, celery, &c., a few drops of browning, a tablespoonful of ketchup, a tea- spoonful of Harvey’s Sauce, a quarter of a teaspoonful of salt, and a very little pepper

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