Stewed Pigeons

Ingredients

• 2 pigeons
• 1 pint stock
• 1 oz. flour
• 3 oz. butter
• 4 table-spoonfuls bread crumbs
• Pepper and salt

Method

1. 1

   Pick and wash pigeons, truss like fowls.

2. 2

   Mix butter with bread crumbs, pepper, and salt, and fill each pigeon.

3. 3

   Dust with flour and brown in a covered stew-pan with butter.

4. 4

   Add flour for thickening and gravy or hot water.

5. 5

   Season and stew for 20-30 minutes.

6. 6

   Serve with toasted bread underneath.

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 22. The excerpt below is the record exactly as published.

STEW PIGEONS. 2 pigeons. 1 pint stock. 1 oz. flour. 3 oz. butter. 4 table-spoonfuls bread crumbs. Pepper and salt

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