Stewed Pigeons (1)

Ingredients

• 3 Pigeons
• £ lb. of Bacon
• Mushrooms
• Butter
• Onions
• Stock

Method

1. 1

   Take three house pigeons, draw, pick, and singe them.

2. 2

   Put the livers inside, and truss them with legs inward.

3. 3

   If the pigeons are large you may divide them into halves.

4. 4

   Take half a pound of streaky bacon, remove the rind, and cut it into one inch dice.

5. 5

   Fry the bacon in one ounce of butter in a stewpan to a light brown.

6. 6

   Remove it, and put in the pigeons and fry also to a light brown.

7. 7

   Take out the pigeons and put them on a plate.

8. 8

   Thicken the butter in the stewpan with flour.

9. 9

   Add a pint of stock with a few button mushrooms or ketchup.

10. 10

    Season with pepper and salt.

11. 11

    Stir till it comes to the boil.

12. 12

    Strain into a basin.

13. 13

    Rinse out the stewpan with a little hot water.

14. 14

    Put in the pigeons, breasts downwards, with the gravy and bacon and a bouquet garni.

15. 15

    Add ten button onions previously blanched and fried in a little butter to a nice brown.

16. 16

    Simmer half an hour.

17. 17

    Take out the pigeons, put them on a dish.

18. 18

    Bring the sauce to a boil, skim, and strain it over the pigeons.

19. 19

    Garnish with the onions, bacon, and mushrooms.

Nutrition per serving

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 56. The excerpt below is the record exactly as published.

STEWED PIGEONS (1). Ingredients. 3 Pigeons. £ lb. of Bacon. Mushrooms. Butter. Onions. Stock

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