Stewed Pigeons
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Serve with currant jelly or a hot compote of bottled cranberries.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 189. The excerpt below is the record exactly as published.
Stewed Pigeons.— The legs of Pigeons are much better used as giblets instead of being left on the birds. Take three or four Pigeons well cleaned, chop up the livers and put them inside the birds. Put the legs and all the giblets into an earthenware stewpan with carrots and onions sliced, a bunch of herbs, and a couple of slices of fat bacon. Lay the Pigeons on the top, and just cover the whole with broth
Cook this with the app: pantry check, scaling, and the assistant.