To Stew Pigeons

Ingredients

• the birds
• strips of salt pork
• bits of sour apples
• flour
• just water enough

Method

1. 1

   Prepare pigeons, fill with pork and apples, stew with water and seasonings for one hour.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 77. The excerpt below is the record exactly as published.

the bird. To be cooked in a large stewpan, with a bed of pork, herbs and seasoning at the bottom before putting in the turkey. Pour over it a little wine, cover well and let it cool for several hours. When nearly done, remove the pork, etc., and brown in the oven, basting with the liquor from the pan. Baste a turkey as you would a pig, with cold lard, as it makes the meat crisp and brown. WILD TURKEY PLAIN. > Wash and wipe the turkey very carefully ; wipe the cavity with a dry, soft cloth before you stuff. Have a rich force-meat, bread crumbs, some bits of fat pork cliopped fine, pepper and salt. Moisten with milk, beat in an egg, two tablespoonfuls of melted butter ; baste with butter and water for the first hour ; then three or four times with the gravy ; lastly, five or six times with melted butter. Dredge with fiour at the last ; with butter when it is of a nice brown ; serve — skim the gravy, add a little hot water, pepper; thicken with the giblets chopped fine and browned flour ; boil up and pour into tureen, or put giblets, one under each wing, when the turkey is dished. Garnish with sliced lemon or parsle}^ — and send around currant jelly or cranberry sauce with it. HAUNCH OF VENISON BRAISED. Trim and remove the spine bone from a small haunch of venison ; place in a braising pan with four carrots, four onions, two heads of celery, a garnished fagot of parsley, six cloves and two blades of mace ; moisten with a bottle of red wine and enough broth to cover the surface of the ven- [138J GAME. , 139 ison; after allowing it to bou over a brisk fire, place it in the oven on a moderate fire to continue braising very gentl)^ for about five to six hours — taking care to moisten the surface frcqucntl}^ with its own braise. When the venison is done, take it up on a deep baking dish ; put about a pint of its own broth under it, trim it neatly, and mask it all over with a thick coating of the following preparation ; Bake some slices of bread of a light brown color, and afterw^-ird pound and sift them ; put one pound of this into a basin, and add thereto half an ounce of powdered cinnamon, four ounces of fine sugar, and as much port wine as will moisten the whole into a thick paste ; use this to cover the haunch of venison, smooth it over with the blade of a knife, and put it into the hot closet to dry the surface of the crust. When about to send to the table, place the venison on a dish, pour over it some cherry sauce, garnish with alternate layers of prunes stewed in wine, and potato quenelles. VENISON STEAK. Heat the gridiron over a clear, hot fire. Butter the bars before putting on the steaks. Broil rapidly, turning often in order to keep in the juices. Have a warm dish at hand, with a spoonful of butter incited to dip your steaks in when done ; salt and pepper ; cover to keep warm ; then heat a little claret, add a few spoonfuls of currant jelly to it, and pour over steak just before serving. Fry steaks as 3-ou would beef, omitting the wine. Use onions with it; ser\'e with slices of lemon. BROILED VENISON STEAK. Broil quickly over a clear fire, and when sufficiently done pour over two tablespoonfuls of currant jelly melted with a piece of butter. Pepper and salt to season. Eat while hot, on hot plates. PARTRIDGES. Prepare partridges as you would chickens, but leave the feet on, scald- ing them and drawing off their skin ; skewer up the feet, crossed over the vent, larder the breast with boiled fat ham, roast over a moderate fire forty minutes, and baste with butter before you take them up. Make a gravy from half a pint of stock (white) and one spoonful of flour and two of but- ter, braided together, or serve with bread sauce. Garnish with slices of lemon. 140 TWENTIETH CENTURY HOME COOK BOOK. QUAILS. Quails are dressed like patridges, with the exception that instead of lard- ing you may skewer a thin slice of pork to the breast, allowing it to cover the whole breast. Roast over a good fire twenty minutes ; sen^e with apple sauce and toast. QUAIL ON TOAST. Split the bird down the back ; clean nicely, wash well, and wipe very dry, salt and pepper them and dredge with flour ; pound down the breast bone so as it will lie flat, place m a buttered pan closely covered, with a little hot water, and roast until nearly done ; then heat some butter in a spider and fry each piece a nice brown Have the toast well buttered, and laid upon a platter. Place a quail upon each piece of toast. Thicken the sauce and pour over the quails. BROILED PIGEONS OR SQUABS. Split down the back and broil as you would chickens ; seasoning with salt, pepper, and butter. Broil slices of pork and place over each bird and serve. ROAST PIGEONS. Prepare and roast the same as chickens. Pigeons should not be kept more than six hours after being killed, as they lose their flavor by being kept too long. TO STEW PIGEONS. Prepare as for roasting them ; cut strips of salt pork an inch long and half an inch wide, roll the strips in pepper, placing a strip in the body of each bird, also a piece of bread of the same size ; then fill the bodies with bits of sour apples: lay the pigeons in a stewpan, breast down, dredge with flour, pour in just water enough

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