Variation I

Ingredients

• 2 young pigeons
• 2 oz. of finely-grated bread crumbs
• 2 oz. of fresh butter
• an onion
• a teaspoon of shredded parsley
• a little salt, pepper
• grated nutmeg
• a slice of fat bacon

Method

1. 1

   Clean and truss pigeons.

2. 2

   Mince livers and mix with bread crumbs, butter, onion, parsley, salt, pepper, and nutmeg.

3. 3

   Fill birds with mixture, fasten bacon over breasts, and roast.

4. 4

   Make sauce with gravy from birds, thickened and seasoned.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 209. The excerpt below is the record exactly as published.

VARIATION I. — Clean and truss 2 young pigeons. Mince the livers, and mix 2 oz. of finely-grated bread crumbs, 2 oz. of fresh butter, -an onion, finely minced, a teaspoon of shredded parsley, a little salt, pepper, and grated nutmeg with it. Fill the birds with this forcetneat, fasten a slice of fat bacon

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