Roast Partridges,— Pick, draw, and wipe clean; then fill with tur-
key dressing; truss them in shaj)e
and put in the dripping-pan with
a little water; lay on the birds
thin slices of fat salt pork. Roast
about an hour, basting often ; when
done thicken the water in the pan,
add more seasoning if needed,
place the partridges on a hot plat-
ter, and pour the gravy around
them, or send it to the table in the
gravy boat, with a garnish of pars-
ley around the birds on the platter.
PIGEONS — _Rorts/.— These to be good should be cooked soon af-
ter being killed, and should be dressed and drawn immediately.
PABTBIDGE.
GAME 161
Wash them thoroughly and wipe them dry; spread a lump of butter
on a bit of bread and place it in the cavity of each bird; truss them
into shape, cover the bottom of the baking=pan with very thin slices
of salt pork, place the pigeons in the pan with the backs down, and
put a little water in the pan; roast in a hot oven until they are done,
and of a nice brown color; they should be basted often. Time, about
20 to 30 minutes. Garnish the pigeons with the bits of pork, slices
of lemon and parsley. Make a gravy in the pan, and send it to the
table in a gravy boat, with the pigeons. The juice of a lemon
dripped over the birds after they are on the platter adds to their deli-
cacy.
Pigeon Pie.— Line a pie dish with thin slices of fat bacon, place
on this the pigeons cut in quarters, three pigeons to a pie. Fill the
interstices with veal taken from the loin or leg (of course uncooked);
season with pepper and salt, and proceed as to the crust in the same
way as for other meat pies. Time, about 1^ hours.
Squabs (Young Pigeons). — Dress in the same manner as for "broil-
er'' chicken; split down the back, pound flat with the rolling-pin,
butter the broilingsiron, and cook over clear coals until a delicate
brown, turning often. Sprinkle with a little salt and pepper when
done, and spread with butter, and keep hot on the top shelf of the
oven until ready to set on the table. Time^ 4 to 6 minutes.
PLOVER — Fricassee. — Dress, wash clean, and put to stew in
just water to cover them; boil slowly for an hour, then add a little
salt, and boil the water out rapidly, to brown the birds in the kettle;
watch that they, do not burn. Take out, put bits of butter on the
birds and keep hot. Make a brown
gravy in the kettle, pour over the
birds, and send to the table.
Fried Plover. — Skin the birds, re-
serving only the breast and legs — the
remainder can go into the soup^kettle
• — wash and wipe them dry; roll in
flour or bread crumbs, put in a hot
well buttered frying-pan and fry until
nicely browned on both sides; place on
a hot platter, spread with butter, and
sprinkle with a little salt and pepper, plovek.
and keep the platter hot while making
a gravy. Add more butter for the gravy, to that in the pan. and ^
pint of hot water. Mix a little cold water with a tablespoon of com=
starch, stir rapidly until it thickens, season with salt and pepper, and
11
162 GAME
pour it over the birds. Serve with wild grape jelly, or some nice
meat sauce. ✪ Pigeon Pie
Page 122 · 1 recipe record on this page
Presented as published in 1902. 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
Roast Partridges,— Pick, draw, and wipe clean; then fill with turkey dressing; truss them in shape and put in the dripping-pan with a little water; lay on the birds thin slices of fat salt pork. Roast about an hour, basting often ; when done thicken the water in the pan, add more seasoning if needed, place the partridges on a hot platter, and pour the gravy around them, or send it to the table in the gravy boat, with a garnish of parsley around the birds on the platter.
PIGEONS — _Rorts/.— These to be good should be cooked soon after being killed, and should be dressed and drawn immediately.
PABTBIDGE.
Wash them thoroughly and wipe them dry; spread a lump of butter on a bit of bread and place it in the cavity of each bird; truss them into shape, cover the bottom of the baking-pan with very thin slices of salt pork, place the pigeons in the pan with the backs down, and put a little water in the pan; roast in a hot oven until they are done, and of a nice brown color; they should be basted often. Time, about 20 to 30 minutes. Garnish the pigeons with the bits of pork, slices of lemon and parsley. Make a gravy in the pan, and send it to the table in a gravy boat, with the pigeons. The juice of a lemon dripped over the birds after they are on the platter adds to their delicacy.
Pigeon Pie.— Line a pie dish with thin slices of fat bacon, place on this the pigeons cut in quarters, three pigeons to a pie. Fill the interstices with veal taken from the loin or leg (of course uncooked); season with pepper and salt, and proceed as to the crust in the same way as for other meat pies. Time, about 1^ hours.
Squabs (Young Pigeons). — Dress in the same manner as for "broiler" chicken; split down the back, pound flat with the rolling-pin, butter the broiling-iron, and cook over clear coals until a delicate brown, turning often. Sprinkle with a little salt and pepper when done, and spread with butter, and keep hot on the top shelf of the oven until ready to set on the table. Time, 4 to 6 minutes.
PLOVER — Fricassee. — Dress, wash clean, and put to stew in just water to cover them; boil slowly for an hour, then add a little salt, and boil the water out rapidly, to brown the birds in the kettle; watch that they do not burn. Take out, put bits of butter on the birds and keep hot. Make a brown gravy in the kettle, pour over the birds, and send to the table.
Fried Plover. — Skin the birds, reserving only the breast and legs — the remainder can go into the soup-kettle — wash and wipe them dry; roll in flour or bread crumbs, put in a hot well buttered frying-pan and fry until nicely browned on both sides; place on a hot platter, spread with butter, and sprinkle with a little salt and pepper, plovek.
and keep the platter hot while making a gravy. Add more butter for the gravy, to that in the pan, and ^ pint of hot water. Mix a little cold water with a tablespoon of corn-starch, stir rapidly until it thickens, season with salt and pepper, and
pour it over the birds. Serve with wild grape jelly, or some nice meat sauce.
Records on this page
Pigeon Pie