Stewed Wild Pigeons
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 210. The excerpt below is the record exactly as published.
STEWED WILD PIGEONS.— Wash well, when you have cleaned them, rinse out with soda and water, and leave in salt and water for 1 hr. Chop fat corned pork fine, season with onion fuice and paprika, and put a teaspoon into the body of each bird.i Truss neatly, winding the body about with soft thread, and put in a saucepan. Cover wi!h cold water and simmer gently, until tender. Take up, then lay in a fireproof dish. Wash with butter, beaten to a cream, with lemon juice, onion juice, and finely minced parsley, and set in the oven over hot w^ater. Thicken the gravy with browned flour, beat in a great spoon of currant jelly, add 2 doz. champignons
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Cook this with the app: pantry check, scaling, and the assistant.