Out a quarter of a pound of fieit salt pork into strips, lay them
fn a stew-pan with the pigeons, their livers and guards ; brown
liiem m this ; then add two or three small onions, a bunch of
parsley and thyme tied together, three doves, pepper to tastCi
and boiling water suflicient to stew them ; cook until tender ;
thicken the gravy with browned flour✪ Flawed Pigeons, and pour over the pigeons
when you serve fliem.
N OOOKEBY FROM EXPEBIENOM.
* Boast Pigeoni.
Whon tlie pigeons are cleaned, drawn and washed, put ika
pbkis oyer the fire in a stew-pan, with cold water^ pepper and
salt, and let them simmer several hours for the grayy ; prepare
a filling of bread crombsi seasoned as for roast chickens, fill the
Hids and truss them, lay them in a dripping-pan, season them
with pepper and salt and dust them with flour ; put them in a
hot OTcn, and when they begin to cook, baste them with butter
and water ; repeat this frequently, roast about half an hout ; for
the gravy, rub the livers to a paste with butter and browned
flour, and stir them in the broth ; turn all out into the dripping-
pan, when you have dished the pigeons^ give a boil up, pour a
few spoons^l over the birds, the remainder in a gravy-boat.
* Broiled Pigeons.
For this the squabs or young pigeons must be used. Glean
and split them down the back and flatten them, broil them on a
gridiron over a bright fire ; when done lay them on a hot dish,
season them with pepper and salt, butter them plentifully, and
serve on nicely-brown toast✪ Broiled Pigeons, a slice under each bird.
* Pigeon Pie.
Olean and cut each bird in four quarters, line a deep dish
with a good crust, place a layer of thin slices of pickled pork at
the bottom, on these put a layered the birds, season with pepper
and salt sprinkled over, butter the size ef a walnut out in little
pieces and dust thickly with flour, place another layer of
birds, and season as before ; when all the pigeons are in, cover
the top with thin slices of pork, pour over all a pint of broth,
or if you have none, the same of water✪ Pigeon Pie, and cover with crust,
aad bake an hour in a moderate oven ; leave an opening cut
each way on the middle of the top crust, and if the pie seems
dry add more broth. When the pie is done, cover this with an
ornament of crust which you have baked separate^ on a pi»
dish or tin.
POULTRY AND GAME. 81
* Partridg^ft.
TheM maj be split and broiled, or stuffed and roasted — ^if tbe
latter put the livers, gissards and ends of the neck in a small
stew-pan, with pepper and salt, poor over a little cold water, and
simmer for an hour or two for the gravy ; make a filling with
bread crumbs, pepper and salt, a little sweet marjoram and half
the quantity of sweet basil, some chopped parsley and melted
butter, mix well^ fill the birds loosely, tie them round with wrap-
ping oord, and lay them side by side in a dripping-pan;
season them with pepper and salt, dust lightly with flour, and roast
them in a quick oven for about half an hour, basting with
butter and water. When they are done lay them on a hot dish,
chop the giblets, and put them with the broth they were boiled
In (which should not be more than half a teacupM), into the
pan, thicken with a little browned flour, give a boil up, add a
glass of Port wine, and pour over the birds.
* Salmi of Toung Partridges.
Page 39 · 4 recipe records on this page
Presented as published in 1905. 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
Cut a quarter of a pound of salt pork into strips, lay them in a stew-pan with the pigeons, their livers and guards ; brown them in this ; then add two or three small onions, a bunch of parsley and thyme tied together, three doves, pepper to taste, and boiling water suflicient to stew them ; cook until tender ; thicken the gravy with browned flour, and pour over the pigeons when you serve fliem.
COOKERY FROM EXPERIENCE.
* Boast Pigeoni.
Whon tlie pigeons are cleaned, drawn and washed, put the bones over the fire in a stew-pan, with cold water, pepper and salt, and let them simmer several hours for the grayy ; prepare a filling of bread crumbs, seasoned as for roast chickens, fill the birds and truss them, lay them in a dripping-pan, season them with pepper and salt and dust them with flour ; put them in a hot oven, and when they begin to cook, baste them with butter and water ; repeat this frequently, roast about half an hout ; for the gravy, rub the livers to a paste with butter and browned flour, and stir them in the broth ; turn all out into the dripping-pan, when you have dished the pigeons, give a boil up, pour a few spoonfuls over the birds, the remainder in a gravy-boat.
* Broiled Pigeons.
For this the squabs or young pigeons must be used. Glean and split them down the back and flatten them, broil them on a gridiron over a bright fire ; when done lay them on a hot dish, season them with pepper and salt, butter them plentifully, and serve on nicely-brown toast, a slice under each bird.
* Pigeon Pie.
Clean and cut each bird in four quarters, line a deep dish with a good crust, place a layer of thin slices of pickled pork at the bottom, on these put a layer of the birds, season with pepper and salt sprinkled over, butter the size of a walnut out in little pieces and dust thickly with flour, place another layer of birds, and season as before ; when all the pigeons are in, cover the top with thin slices of pork, pour over all a pint of broth, or if you have none, the same of water, and cover with crust, and bake an hour in a moderate oven ; leave an opening cut each way on the middle of the top crust, and if the pie seems dry add more broth. When the pie is done, cover this with an ornament of crust which you have baked separately on a pie dish or tin.
* Partridges.
These may be split and broiled, or stuffed and roasted — ^if the latter put the livers, gizzards and ends of the neck in a small stew-pan, with pepper and salt, pour over a little cold water, and simmer for an hour or two for the gravy ; make a filling with bread crumbs, pepper and salt, a little sweet marjoram and half the quantity of sweet basil, some chopped parsley and melted butter, mix well, fill the birds loosely, tie them round with wrapping oord, and lay them side by side in a dripping-pan; season them with pepper and salt, dust lightly with flour, and roast them in a quick oven for about half an hour, basting with butter and water. When they are done lay them on a hot dish, chop the giblets, and put them with the broth they were boiled In (which should not be more than half a teacupful), into the pan, thicken with a little browned flour, give a boil up, add a glass of Port wine, and pour over the birds.
* Salmi of Toung Partridges.
Records on this page
Flawed PigeonsRoast PigeonsBroiled PigeonsPigeon Pie