To Make a Bird's Nest

Ingredients

• some yellow macaroni
• the pigeons
• pepper and salt

Method

1. 1

   Boil macaroni until tender, cut into pieces, and arrange like a nest.

2. 2

   Truss pigeons with heads on, stew, and arrange in the nest.

3. 3

   Pour gravy over and serve.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 38. The excerpt below is the record exactly as published.

the pigeons, and stuff them the same as chickens; leave the feet on, dip them into scalding water, strip off the skin, cross them, and tie them together below the breast- bone; or cut them off; the head may remain on; if so, dip it in scalding water, and pick it clean; twist the wings back, pnt the liver between the right wing and the body, and turn the head under the other; rub the outside of each bird with a mixture ui pepper and salt; spit them, and put some water in the dripping-pan; for each bird put a bit of 66 Mother's Cook Book. batter the size of a small egg, put them before a hot fire, and let them roast quickly; baste frequently; half an hoar mil do them; when nearly done, dredge them with wheat flour and baste with the batter in the pan; torn them, that they may be nicely and easily browned; when done, take them up, set the pan over the fire, make a thin batter of a teaspoonful of wheat flour, and cold water; when the gravy is boiling hot, stir it in; continue to stir it for a few minutes, until it is brown, then poor it through a gravy sieve into » tureen, and serve with the pigeons. TO MAKE A BIRD'S NEST. Boil some yellow macaroni gently, until it is quite swelled out and tender, then cut it in pieces, the length of a finger, and lay them on a dish like a straw nest. Truss pigeons with the heads on, (having scalded and picked them clean), turned under the left wing, leave the feet on, and having stewed them, arrange them as in a nest] pour the gravy over and serve. The nest may be made of boiled rise, or bread out in pieces, the length and thickness of a finger, and fried a nice brown in hot lard, seasoned with pepper and salt

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