Clean and stuff with onion dressing, thyme, etc., — do not sew up; take
five or more slices of corned pork, let it fry a while in a pot so that the fat
comes out and it begins to brown a little; then lay the pigeons all around
in the fat, leaving the pork still in; add hot water enough to partially
cover them; cover tightly and boil an hour or so until tender; then turn
off some of the liquid, and keep turning them so they will brown nicely;
then heat and add the liquor poured off; add extra thyme, pepper, and
keep turning until the pigeons and gravy are nicely browned. Thicken
with a little flour✪ Stewed Pigeons, and serve with the gravy poured over them; garnish
with parsley.
PIGEON PIE.
Take half a dozen pigeons; stuff each one with a dressing the same as
for turkey; loosen the joints with a knife, but do not separate them. Put
them in a stewpan with water enough to cover them, let them cook until
nearly tender, then season them with salt and pepper and butter. Thicken
the gravy with flour, remove and cool. Butter a pudding dish, line the
sides with a rich crust. Have ready some hard-boiled eggs✪ Pigeon Pie cut in slices.
Put in a layer of egg and birds and gravy until the dish is full. Cover
with a crust and bake.
brohed pigeons or saDAss.
Split them down the back and broil the same as chicken; seasoning
well with salt, pepper and plenty of butter. Broil slices of salt pork, very
thin; place a slice over each bird and serve.
96
POULTRY AND GAME.
SaXTAB POT-PIE.
Cut into dice three ounces of salt pork; divide six wild squabs into
pieces at the joints; remove the skin. Cut up four potatoes into small
squares, and prepare a dozen small dough balls.
Put into a yellow, deep baking dish the pork, potatoes and squabs, and
then the balls of dough, season with salt, white pepper, a dash of mace or
nutmeg; add hot water enough to cover the ingredients, cover with a
“short” pie-crust and bake in a moderate oven three-quarters of an hour.
Palmer House, Chicago.
WOOBCOCK, EOASTED.
Skin the head and neck of the bird, pluck the feathers, and truss it by
bringing the beak of the bird under the wing, and fastening the pinion to
the thigh; twist the legs at the knuckles and press the feet upon the thigh.
Put a piece of bread under each bird to catch the drippings, baste with
butter, dredge with flour, and roast fifteen or twenty minutes with a sharp
fire. When done, cut the bread in diamond shape, each piece large enough
to stand one bird upon, place them aslant on your dish, and serve with
gravy enough to moisten the bread; serve some in the dish and some in
the tureen; garnish with slices of lemon. Roast from twenty to twenty-
five minutes.
SNIPE.
Snipe are similar to woodcock, and may be served in the same manner;
they will require less time to roast.
REED BIRDS.
Pick and draw them very carefully, salt and dredge with flour, and
r)ast with a quick fire ten or fifteen minutes. Serve on toast with butter
'a-nd pepper. You can put in each one an oyster dipped in butter and then
In bread crumbs before roasting. They are also very nice broiled.
ROAST QUAIL.
Rinse well and steam over boiling water until tender, then dredge with
flour, and smother in butter; season with salt and pepper and roast inside
the stove; thicken the gravy; serve with green grape jelly, and garnish
with parsley.
TO ROAST PARTRIDGES, PHEASANTS, QUAIL OR GROUSE.
Page 59 · 2 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Clean and stuff with onion dressing, thyme, etc., — do not sew up; take five or more slices of corned pork, let it fry a while in a pot so that the fat comes out and it begins to brown a little; then lay the pigeons all around in the fat, leaving the pork still in; add hot water enough to partially cover them; cover tightly and boil an hour or so until tender; then turn off some of the liquid, and keep turning them so they will brown nicely; then heat and add the liquor poured off; add extra thyme, pepper, and keep turning until the pigeons and gravy are nicely browned. Thicken with a little flour, and serve with the gravy poured over them; garnish with parsley.
PIGEON PIE.
Take half a dozen pigeons; stuff each one with a dressing the same as for turkey; loosen the joints with a knife, but do not separate them. Put them in a stewpan with water enough to cover them, let them cook until nearly tender, then season them with salt and pepper and butter. Thicken the gravy with flour, remove and cool. Butter a pudding dish, line the sides with a rich crust. Have ready some hard-boiled eggs cut in slices. Put in a layer of egg and birds and gravy until the dish is full. Cover with a crust and bake.
Broiled pigeons or sadass.
Split them down the back and broil the same as chicken; seasoning well with salt, pepper and plenty of butter. Broil slices of salt pork, very thin; place a slice over each bird and serve.
Squab pot-pie.
Cut into dice three ounces of salt pork; divide six wild squabs into pieces at the joints; remove the skin. Cut up four potatoes into small squares, and prepare a dozen small dough balls.
Put into a yellow, deep baking dish the pork, potatoes and squabs, and then the balls of dough, season with salt, white pepper, a dash of mace or nutmeg; add hot water enough to cover the ingredients, cover with a “short” pie-crust and bake in a moderate oven three-quarters of an hour.
Palmer House, Chicago.
Woodcock, roasted.
Skin the head and neck of the bird, pluck the feathers, and truss it by bringing the beak of the bird under the wing, and fastening the pinion to the thigh; twist the legs at the knuckles and press the feet upon the thigh. Put a piece of bread under each bird to catch the drippings, baste with butter, dredge with flour, and roast fifteen or twenty minutes with a sharp fire. When done, cut the bread in diamond shape, each piece large enough to stand one bird upon, place them aslant on your dish, and serve with gravy enough to moisten the bread; serve some in the dish and some in the tureen; garnish with slices of lemon. Roast from twenty to twentyfive minutes.
SNIPE.
Snipe are similar to woodcock, and may be served in the same manner; they will require less time to roast.
REED BIRDS.
Pick and draw them very carefully, salt and dredge with flour, and roast with a quick fire ten or fifteen minutes. Serve on toast with butter 'a-nd pepper. You can put in each one an oyster dipped in butter and then In bread crumbs before roasting. They are also very nice broiled.
ROAST QUAIL.
Rinse well and steam over boiling water until tender, then dredge with flour, and smother in butter; season with salt and pepper and roast inside the stove; thicken the gravy; serve with green grape jelly, and garnish with parsley.
TO ROAST PARTRIDGES, PHEASANTS, QUAIL OR GROUSE.
Records on this page
Stewed PigeonsPigeon Pie