Stuffing for Pigeons

Ingredients

• 1 cup hot, riced potato
• 1 tablespoon butter
• 1/2 teaspoon salt
• 1/2 cup soft stale bread crumbs
• 1/2 teaspoon pepper
• 1 teaspoon finely chopped chives
• 1 egg yolk
• Few grains poultry seasonings

Method

1. 1

   Mix ingredients in the order given and fill body of pigeons.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 32. The excerpt below is the record exactly as published.

/2 teaspoons salt. 3^ cup heavy cream. 3 tablespoons Cottolene. Cayenne pepper and celery salt. Process: Cook spinach in water thirty minutes. Drain, chop, and rub through sieve. Scald milk with onion and bay leaf. Melt Cottolene in sauce-pan, add flour, stir to a smooth paste, pour on slowly scalded milk (first removing onion and bay leaf), stirring constantly. Add seasonings, spinach pulp; cook five minutes and serve with cream, whipped stiff. Sprinkle each portion with finely chopped parsley. YOUNG PIGEONS STUFFED AND BRAISED Clean, stuff and truss six young pigeons. Arrange them in a stew pan or Dutch oven. Add one quart boiling water; add three blades celery, cut in pieces, and three slices of onion, a small bit of bay leaf and one-half teaspoon peppercorns. Cover closely and simmer (in the oven if Dutch oven is used) slowly, until birds are tender (about two hours according to age of birds). Remove from casserole, cool and spread with soft butter. Sprinkle with salt, pepper, and dredge with flour. Strain liquor from casserole. Try out fat salt pork in vessel, and brown birds richly in the pork fat, turning often that they may be evenly browned. Make a sauce 70 52 Sunday Dinners ^sZ Second Sunday of the strained stock. Make shallow, boat-shape croutons of stale bread, fry them a golden brown in deep hot Cottolene, drain on brown paper and arrange a bird in each boat. Garnish with parsley. STUFFING FOR PIGEONS 1 cup hot, riced potato. 1 tablespoon butter. y^ teaspoon salt. J^ cup soft stale bread crumbs 3^ teaspoon pepper. soaked in water then 1 teaspoon finely chopped wrung in a napkin. ' chives. 1 egg yolk. Few grains poultry seasonings

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