gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stewed Pigeons
From Virginia Cookery-book, 1884
Serves 1
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 55. The excerpt below is the record exactly as published.
Stewed Pigeons. Take six fat young pigeons, put them in a pot, with a slice of pork beneath them, cut the thickness of a silver dollar, and two table-spoonfuls of butter, but no water at all. Let them remain over a gentle fire for two hours, keeping the pot well covered ; during this time put in a handful of chopped onions and parsley; stir now and then, to prevent burning ; after two hours put in the pot half a tumbler of claret, with a little red pepper, salt, and cloves
Cook this with the app: pantry check, scaling, and the assistant.