Stewed Pigeons

Ingredients

• three plump young Pigeons
• three-quarters of a pound of Bacon in rashers
• a piece of butter the size of a walnut
• a table-spoonful of flour
• a pint of stock or water
• a bunch of parsley
• a quart of freshly-shelled green peas
• a small lump of sugar
• a little pepper

Method

1. 1

   Pluck and truss the pigeons.

2. 2

   Cut the bacon into small pieces and fry with butter.

3. 3

   Brown the pigeons, then mix flour with the bacon and butter, add stock, and boil.

4. 4

   Add pigeons, peas, sugar, and pepper, and simmer for 45 minutes.

5. 5

   Serve with sauce and peas.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 223. The excerpt below is the record exactly as published.

Stewed Pigeons. Fillets of Sole Sautds. Boiled Eggs. Semolina Mould. Ribs of Beef, Rolled. Buttered Toast. Browned Potatoes. Dry Toast. Cabbage. Brown and White Bread Macaroni Pudding. and Butter. Cheese. Marmalade. Boiled Hominy. Marketing. It # For tlie Day.— Three plump young Pigeons (January 21th) ; three-quarters of a pound of Bacon in rashers, half for to-day and half for to-morrow; a pair of thick Soles, filleted (January 3rd) ; one rib of Beef to weigh about six pounds ; the butcher should be asked to bone and roll the meat. Six ounces of pipe Macaroni (January 1st) ; Potatoes ; Cabbage ; a peck of Peas. For To-morrow.— About four plump fresh Sheep’s Kidneys; Watercress; a pint of fresh Fruit of any kind to make juice for the cold sago. A YEAR’S COOKERY. 281 Breakfast. — Ham on Toast (March 28th) ; Boiled Eggs (January 5th) ; Boiled Hominy (February 11th). Luncheon. — Stewed Pigeons. — When peas are plentiful and pigeons are cheap, a very excellent dish may be made by stewing them together as follows : — Pluck three plump young pigeons, and truss them with their legs inside. Cut half the bacon bought this morning into very small pieces, throw these into a stewpan with a piece of butter the size of a walnut, and shake them over the fire for a minute. Put the pigeons upon them breast downwards, and turn these about till they are equally and lightly browned all over. Take them up, and mix a table-spoonful of flour smoothly with the bacon and butter, and beat the paste over the fire with the back of a wooden spoon till it is well cooked. Add gradually a pint of stock or water, and throw in a bunch of parsley. Let the sauce boil, add the pigeons, a quart of freshly-shelled green peas, a small lump of sugar, and a little pepper

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