Pigeons, Broiled (another way). — Mix
an ounce of butter with a dessert-spoonful of
dried flour. Add a finely-minced shallot, a salt-
spoonful of chopped parsle}', and a little pepper
and salt. Stir the mixture over the fire for
five minutes. Truss two pigeons as if for
boiling, flatten them without breaking the
skin, put a piece of butter and a little pepper
and salt inside them, and tie them at both ends.
Dip them into the mixture while it is warm,
and continue to do so until they are covered
with it. Leave them in a cool place for an
hour or more, then broil them over a clear fire.
Send tomato, mushroom, or piquant sauce to
table with them. If preferred, pigeons may
be simply dij^ped in butter, egg, and seasoned
bread-crumbs before they are broiled. Time to
broil, fifteen to twenty minutes. Probable
cost, 9d. to Is. 9d. each. Sufficient for two
persons.
Pigeons, Broiled (another way).— To be
worth the trouble of picking, pigeons must be
■well grown, and well fed. Clean them well,
and pepper and salt them; broil them over a
clear slow fire ; turn them often, and put a
little butter on them. When they are done,
pour over them either stewed or pickled mush-
rooms, or ketchup and melted butter. Gramish
with fried bread-crumbs or sippets, or, when
the i)igeons are trussed as for boiling, flat them
with a cleaver, taking care not to break the
skin of the backs or breasts ; season with
pepper and salt, a little bit of butter, and a tea-
spoonful of water, and tie them close at both
ends ; so when thej^ are brought to table they
bring their sauce with them. Egg and dredge
them well with grated bread (mixed with spice
and sweet herbs, if you please) , then lay them
on the gridiron, and turn them frequently. If
your fire is not very clear, lay them on a sheet
of paper well buttered, to keep them from
getting smoked. They are much better broiled
■whole.
Pigeons, Compote of. —Truss half a
dozen plump young pigeons as if for boiling.
Lard them down the breasts, or, if preferred,
cover their breasts with thin slices of fat bacon.
Fry them in hot butter till they are equally
and lightly browned all over ; then drain them,
and put them side by side into a stewpan large
•enough to contain them. Barely cover them
with good gravy, and add half a dozen small
onions, a dozen button-mushi-ooms, a glassful of
claret, and a little salt✪ Pigeons, Braised, with Mushrooms and cayenne. Let the
birds stew gently for half an hour ; then add a
large table-spoonful of tomato sauce, and stew
a few minutes longer. Place the birds on a hot
dish, with the sauce, &c., roimd them. If
liked, the bu-ds may be stuifed with veal force-
meat, and a dozen forcemeat balls may be sent
to table with them. Time, altogether, about
one hour. Probable cost, 6s. Sufficient for
six or seven persons.
Page 1194 · 3 recipe records on this page
Presented as published in 1892. 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
Pigeons, Broiled (another way). — Mix an ounce of butter with a dessert-spoonful of dried flour. Add a finely-minced shallot, a saltspoonful of chopped parsley, and a little pepper and salt. Stir the mixture over the fire for five minutes. Truss two pigeons as if for boiling, flatten them without breaking the skin, put a piece of butter and a little pepper and salt inside them, and tie them at both ends. Dip them into the mixture while it is warm, and continue to do so until they are covered with it. Leave them in a cool place for an hour or more, then broil them over a clear fire. Send tomato, mushroom, or piquant sauce to table with them. If preferred,pigeons may be simply dipped in butter, egg, and seasoned bread-crumbs before they are broiled. Time to broil, fifteen to twenty minutes. Probable cost, 9d. to Is. 9d. each. Sufficient for two persons.
Pigeons, Broiled (another way).— To be worth the trouble of picking, pigeons must be ■well grown, and well fed. Clean them well, and pepper and salt them; broil them over a clear slow fire ; turn them often, and put a little butter on them. When they are done, pour over them either stewed or pickled mushrooms, or ketchup and melted butter. Garnish with fried bread-crumbs or sippets, or, when the pigeons are trussed as for boiling, flat them with a cleaver, taking care not to break the skin of the backs or breasts ; season with pepper and salt, a little bit of butter, and a teaspoonful of water, and tie them close at both ends ; so when thej^ are brought to table they bring their sauce with them. Egg and dredge them well with grated bread (mixed with spice and sweet herbs, if you please) , then lay them on the gridiron, and turn them frequently. If your fire is not very clear, lay them on a sheet of paper well buttered, to keep them from getting smoked. They are much better broiled ■whole.
Pigeons, Compote of. —Truss half a dozen plump young pigeons as if for boiling. Lard them down the breasts, or, if preferred, cover their breasts with thin slices of fat bacon. Fry them in hot butter till they are equally and lightly browned all over ; then drain them, and put them side by side into a stewpan large •enough to contain them. Barely cover them with good gravy, and add half a dozen small onions, a dozen button-mushrooms, a glassful of claret, and a little salt and cayenne. Let the birds stew gently for half an hour ; then add a large table-spoonful of tomato sauce, and stew a few minutes longer. Place the birds on a hot dish, with the sauce, &c., round them. If liked, the birds may be stuffed with veal forcemeat, and a dozen forcemeat balls may be sent to table with them. Time, altogether, about one hour. Probable cost, 6s. Sufficient for six or seven persons.
Records on this page
Pigeons, Braised, with MushroomsPigeons, Broiled (another way)Pigeons, Compote of