Young Pigeons Stuffed and Braised

Ingredients

• six young pigeons
• one quart boiling water
• three blades celery
• three slices of onion
• one-half teaspoon peppercorns
• a small bit of bay leaf

Method

1. 1

   Clean, stuff and truss pigeons.

2. 2

   Arrange in a stew pan or Dutch oven.

3. 3

   Add boiling water, celery, onion, bay leaf, and peppercorns.

4. 4

   Cover closely and simmer until birds are tender (about two hours).

5. 5

   Remove from casserole, cool and spread with soft butter.

6. 6

   Sprinkle with salt, pepper, and dredge with flour.

7. 7

   Strain liquor from casserole.

8. 8

   Try out fat salt pork in vessel, and brown birds richly in the pork fat, turning often.

9. 9

   Make a sauce of the strained stock.

10. 10

    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.

11. 11

    Garnish with parsley.

Nutrition per serving

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.

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

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