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, then cut into quarters.

2. 2

   Place in a stew pan, cover with stock, and bring to a boil.

3. 3

   Skim the surface, add mace, peppercorns, cloves, chopped onion, and salt.

4. 4

   Simmer until tender.

5. 5

   Mix flour with cold water, add catsup and caramel, pour into the saucepan, stir until boiling, and boil for ten minutes.

6. 6

   Transfer pigeons to a platter and strain sauce over them.

Nutrition per serving

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.