Stewed Pigeons

Ingredients

• half dozen pigeons
• two tablespoons of butter
• a tablespoon of dry flour
• enough young peas to fill a pint measure
• Season with salt
• and pepper

Method

1. 1

   Carefully pluck pigeons; singe them, wipe with a wet towel and cut off the heads and feet; in drawing them take care not to break the entrails; save the hearts, liver and gizzards.

2. 2

   Put butter in a saucepan, let it get smoking hot, then put in the pigeons and brown them; dust over them flour and move them about until the flour is brown; cover with boiling water.

3. 3

   Simmer gently until tender.

4. 4

   When tender, add peas and continue to cook until the peas are just tender, then serve the pigeons in deep platter with the peas under them.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 33. The excerpt below is the record exactly as published.

Stewed Pigeons. — Carefully pluck half dozen pigeons; singe them, wipe with a wet towel and cut off the heads and feet; in drawing them take care not to break the entrails ; save the hearts, liver and gizzards. Put two tablespoons of butter in a saucepan, let it get smoking hot, then put in the pigeons and brown them; when they are brown, dust over them a table- spoon of dry flour and move them about until the flour is brown; then cover them with boiling water. Season with salt and pepper and simmer them gently until tender. Meantime, shell enough young peas to fill a pint measure

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