Stewed Pigeons

Ingredients

• a layer of salt pork cut in thin strips
• a little chopped onion
• enough hot water to cover them

Method

1. 1

   Cut pigeons in half, place a layer of salt pork cut in thin strips in the bottom of a saucepan, and lay the pigeons on this; sprinkle with a little chopped onion; pour over them enough hot water to cover them, put a closely fitting top on the pot, and cook them slowly for two hours.

2. 2

   Take out the birds and the pork, and keep them hot while you thicken the gravy left in the pot with a little browned flour wet up in cold water; boil up once, pour over the pigeons, and serve.

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 54. The excerpt below is the record exactly as published.

Stewed Pigeons. Baked Potatoes. Fried Bananas. Apricot Fritters. Cream Corn Soup. — One can corn, three cups boiling water, two cups milk, one table- spoonful butter, two tablespoonfuls flour, one egg^ pepper and salt to taste. Drain the liquor from the corn, and chop the latter fine; cook it in the boiling water for an hour ; rub it through the colander, and re- turn it to the fire. Have the milk hot in a farina kettle. Thicken it with the flour and butter; season, and pour a little at a time 210 FAMILY DINNERS FOB SPRING upon the beaten egg. Stir this in with the hot corn pureCj and serve at once. Stewed Pigeons. — Cut pigeons in half, place a layer of salt pork cut in thin strips in the bottom of a saucepan,, and lay the pigeons on this ; sprinkle with a little chopped onion ; pour over them enough hot water to cover them

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