Stewed Pigeon

Ingredients

• One pigeon trussed for roasting
• Half an ounce butter
• Three gills hot brown stock
• One teaspoonful arrowroot
• Pepper
• Salt

Method

1. 1

   Brown the pigeon in hot butter, pour over hot stock, and cook gently until tender (1-1.5 hours).

2. 2

   Serve pigeon on a hot dish, strain the sauce, and serve over it.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 59. The excerpt below is the record exactly as published.

Half an ounce butter. Half an ounce bread crumbs. (1,293) Half a gill milk. Half a gill cream. A squeeze of lemon juice. One beaten white of egg. Pepper and salt. Fish Cream* fish 10 1 46 PLAIN COOKERY RECIPES. Melt the butter in a small pan, add the crumbs and milk, and cook until thick, and turn the sauce into a mortar. Wipe and shred the fish finely, add it to the sauce, and pound them well together; then rub the mixture through a fine wire sieve. Season well. Add the cream and the stiffly-beaten white of egg. Turn the mixture into a greased basin or mould, cover with greased paper, and steam very gently for thirty to forty minutes. When firm, turn the cream on to a hot dish. If liked, it may be coated with a white sauce. Chicken or Veal Cream. Made in the same way as Fish Cream, but the meat must be passed through the mincing machine before it is pounded. Four ounces white fish. Half-ounce butter. Three-quarters crumbs. Fish Quenelles. Half gill milk. Half an egg. ounce bread Pepper and salt. Squeeze of lemon juice. One tablespoonful cream. Melt the butter in a small pan, add the bread crumbs and the milk, and cook together till thick. Wipe and shred down the fish, and pound it with the sauce and the egg in a mortar; then rub the mixture through a fine wire sieve. Add the cream and seasonings, and shape into quenelles. Lay them on a greased frying-pan, and pour into the pan enough boiling water to nearly cover them. Cover them over with a round of greased paper, and poach slowly for about fifteen minutes. When firm, drain well in a heated cloth, and dish neatly on a round of toast, and garnish with a sprig of parsley. SICK-ROOM COOKERY. 147 Fish Souffle Four ounces of uncooked fish (cod, haddock, or whiting). One ounce flour. Half an ounce butter. Two small eggs. Half a gill of fish stock or milk. Half a gill cream. Pepper and salt. Squeeze of lemon juice. Wipe the fish and chop it finely. Melt the butter in a saucepan, add the flour and fish stock or milk, and cook until the sauce is thick. Pound the fish, the sauce, and the eggs in a mortar; then rub through a fine sieve. Season well, add the cream, and pour the mixture into a buttered souffle tin. Cover with a buttered paper, and steam very gently for about three-quarters of an hour. When firm, turn the souffle on to a hot dish, and coat it with a fish sauce. Mutton Chop Steamed* One mutton chop. Pinch of salt. A little butter. Choose a loin chop cut from well -hung mutton, wipe it, trim away most of the fat, and make it a good shape. Place the chop in a greased plate, cover it with greased paper and a pan lid. Put the plate over a stewpan of boiling water. Keep the water underneath fast boiling that there may be sufficient steam, and if it boils away add more. Cook the chop for about forty minutes, and turn it once while cooking. Serve the chop on a hot dish, and pour over it any juice that has run from it while cooking. Note. — Fillet of sole or whiting can be cooked in the same way. They will take from twenty to thirty minutes, and when done the fish looks quite white and loses its trans- parent appearance. Breasts of chicken and game can also be steamed. Time varies according to the thickness of the meat. 148 PLAIN COOKERY RECIPES. Tripe. Wash and scrape the tripe thoroughly in several waters, removing fat and all discoloured parts. Put it into a deep pan, cover with cold water, bring to the boil, and rinse thoroughly. Repeat these processes till the tripe smells sweet ; then cover with water, and simmer for eight to ten hours till the tripe is tender. Stewed Tripe. Half a pound well-boiled tripe. Half an ounce butter. Quarter an ounce flour. One gill tripe liquor. One gill milk. One boiled onion. Pepper and salt. Sippets of toast. Make a white sauce with the flour, butter, milk, and tripe liquor (see page 65). Cut the tripe into neat pieces and chop the onion. Add these to the sauce, season well, and simmer very gently about twenty minutes. Serve on a hot ashet, with the sippets of toast round. One or two tea- spoonfuls of cream added to the sauce makes it more nourishing. Chicken Panada. Quarter a pound breast of chicken. One teaspoonful cold water. One or two tablespoonfuls of cream. Salt. Wipe the meat and cut it in small pieces, and put it into a small basin with the water and a pinch of salt. Cover it over with greased paper, and steam it slowly from one to one and a half hours. Then put the contents of the basin into a mortar, pound well, and rub through a fine sieve. Put the sieved mixture into a pan, add the cream, and heat thoroughly, and pile the panada on a round of toast. Garnish with a sprig of parsley, and serve. SICK-ROOM COOKERY, 149 Veal Quenelles. Four ounces of veal. Quarter of an ounce butter. Half an ounce flour. Half an egg. Pepper and salt. Quarter of a gill of stock. Remove all skin from the veal, cut it small, and pass twice through a mincing machine. Melt the butter in a sauce- pan, add the flour and stock, and cool until thick. Pound the veal, sauce, and half an egg in a mortar; then rub it through a fine wire sieve. Season well. Form into quenelles, using a dessert spoon. Put the quenelles into a greased frying- pan; pour into the pan sufficient boiling water almost to cover them. Put a buttered paper over, and poach gently for about twenty minutes, basting them occasionally. When firm, drain the quenelles on a cloth and dish them on a round of toasted bread. Garnish with parsley, and serve. Note . — Beef, mutton, or chicken quenelles may be made by the above recipe. Stewed One pigeon trussed for roast- ing. Half an ounce butter. Pigeon. Three gills hot brown stock. One teaspoonful arrowroot

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