Stewed Wild Pigeons

Ingredients

• Four wild pigeons
• one quart of stock
• one ounce of flour
• one tea-spoonful of salt
• six cloves
• one blade of mace
• one Bermuda onion
• one half tea-spoonful of peppercorns
• one table-spoonful of mushroom catchup
• eight drops of caramel

Method

1. 1

   Pluck, singe, and draw the pigeons, then cut into quarters.

2. 2

   Place in a stew-pan, cover with stock, boil, skim, and add mace, peppercorns, cloves, chopped onion, and salt.

3. 3

   Simmer until tender.

4. 4

   Mix flour with catchup and caramel, add to the pan, boil for 10 minutes, and strain sauce over the pigeons before serving.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 63. The excerpt below is the record exactly as published.

Stewed Wild Pigeons. — Four wild pigeons, one quart of stock, one ounce of flour, one tea-spoonful of salt, six cloves, one blade of mace, one Bermuda onion, one half tea-spoonful of peppercorns, one table-spoonful of mushroom catchup, eight drops of caramel

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