Stewed Wild Pigeons

Ingredients

• Four wild pigeons
• one quart of stock
• one ounce of flour
• one teaspoonful of salt
• six cloves
• one blade of mace
• one Bermuda onion
• one-half teaspoonful of peppercorns
• one tablespoonful of mushroom catsup
• eight drops of caramel

Method

1. 1

   Pluck, singe, and draw the pigeons.

2. 2

   Cut into quarters.

3. 3

   Cook with stock, flour, salt, cloves, mace, onion, peppercorns, mushroom catsup, and caramel until tender.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 35. The excerpt below is the record exactly as published.

Ste-wed Wild Pigeons. — Four wild pigeons, one quart of stock, one ounce of flour, one teaspoonful of salt, six cloves, one blade of mace, one Bermuda onion, one-half teaspoonful of peppercorns, one tablespoonful of mushroom catsup, eight drops of caramel

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