Stewed Pigeons

Ingredients

• a handful of chopped onions
• a handful of parsley
• half a tumbler of claret
• a little red pepper
• salt
• cloves
• a teaspoonful of flour
• some slices of hot buttered toast

Method

1. 1

   Let the pigeons stew over a gentle fire for two hours, keeping the pot covered.

2. 2

   Stir occasionally to prevent burning.

3. 3

   After two hours, add claret, red pepper, salt, and cloves.

4. 4

   Let stew for another half hour.

5. 5

   Thicken the gravy with flour, return it to the pot, and stir well.

6. 6

   Serve the pigeons on buttered toast and pour gravy over them.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 56. The excerpt below is the record exactly as published.

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. Let the pigeons stew for half an hour longer, then take a little of the gravy from the pot and thicken it with a tea- spoonful of flour; return this to the pot, and stir well. Have ready some slices of hot buttered toast

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