Stewed Pigeons

Ingredients

• the pigeons
• lay in salt and water for an hour
• a force-meat made of bread crumbs and chopped salt pork
• pepper
• a slice of fat bacon
• the juice of a lemon
• a tablespoonful of currant jelly
• browned flour

Method

1. 1

   Clean and soak pigeons in salt water, rinse with soda water, and stuff with force-meat.

2. 2

   Sew up and stew in cold water with bacon.

3. 3

   Season and boil until tender.

4. 4

   Strain gravy, add lemon juice and currant jelly, thicken with flour, boil, and pour over pigeons.

Nutrition per serving

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 42. The excerpt below is the record exactly as published.

STEWED PIGEONS. Clean and wash verv carefully, then lay in salt and water for an hour; rinse the inside with soda and water, and stuff with a force-meat, made of bread crumbs and chopped salt pork, season with pepper. Sew up the birds, and put on to stew in enough cold water to cover them, and allow to each a slice of fat bacon cut into narrow strips. Season with pepper and a pinch of nut- meg; boil slowly in a covered sauce-pan until tender; take them from the gravy and lay in a covered dish to keep warm; strain the gravy, add the juice of a lemon and tablespoonful of currant jelly; thicken with browned flour. Boil up and pour over the pigeons

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