Stewed Pigeons

Ingredients

• one ounce of beef dripping
• a small onion
• two tomatoes (also sliced)
• one ounce of flour
• half an ounce of cornflour
• a teaspoonful of tarragon vinegar
• season it with salt
• season it with pepper
• sufficient browning to make it a rich brown

Method

1. 1

   Fry vegetables, add flour and cornflour, then stock.

2. 2

   Simmer, season, and strain over roasted pigeons.

3. 3

   Cover and cook in a water bath.

Nutrition per serving

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 123. The excerpt below is the record exactly as published.

d season with pepper, salt and nutmeg. Let the sauce boil up, and then sim- mer for fifteen minutes, color it with browning, and strain it into a bowl. Cut one pound of rump-steak into small pieces which should be almost square, dust them with pepper and salt, and roll them up. Place the rolls of meat in a pie-dish, together with the pieces of pigeon. Sprinkle over them some chopped parsley and a little lean minced bacon, fill up the dish with the prepared sauce, cover it closely and put it into a moderately hot oven for one hour. Let the meat get cold, add some pieces of hard-boiled egg, and cover it with pastry, leaving a small aperture in the middle of the crust, to be filled in with an orna- mental rose of pastry (the latter should be baked separately) after the pie is finished. Brush the crust over with beaten egg, and bake the pie in a moderately hot oven. Salmi of Pigeons. Put half an ounce of dripping and half an ounce of bacon 176 STANDARD COOKERY. fat into a stewpan with one onion (cut into slices), two toma- toes (also sliced), and a little parsley; fry the vegetables until the onion is lightly browned, then stir in one ounce of flour and half an ounce of cornflour, and when smoothly mixed with the dripping, pour in gradually the stock; let the sauce boil up, then draw the pan to the side of the stove where it can only simmer gently, and leave it for a quarter of an hour. Season it with salt and pepper, add one teaspoonful of tarragon vine- gar and sufficient Parisian essence to make it a rich brown. Roast the pigeons and while they are still hot cut them up and remove the skin; put them into a clean stewpan and strain the sauce over them. Cover the pan and place it in a larger pan of hot water in a moderately hot oven for an hour. Ar- range the salmi neatly on a hot dish, and garnish it with kite- shaped sippets. Stewed Pigeons. Put one ounce of beef dripping into a stewpan with a small onion (cut into slices), two tomatoes (also sliced), and a little parsley; fry the vegetables until the onion is lightly browned, then stir in one ounce of flour and half an ounce of cornflour, and when smoothly mixed with the dripping pour in gradually the stock; let the sauce boil up, then draw the pan to the side of the stove where it can only simmer gently, and leave it for a quarter of an hour. Season it with salt and pepper, add a teaspoonful of tarragon vinegar and sufficient browning to make it a rich brown

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