Clean, wash and stuff as you would chickens; lay them in rows,
if roasted in the oven, with a little water in the pan to prvent
scorching. Unless they are very fat, baste with butter until they
are half done; afterwards in their own gravy. When done, take
them out on a platter, add one cupful of milk to the gravy, thick-
en with flour, and pour over the pigeons.
BROILED PIGEONS.
Young pigeons are rightly esteemed a great delicacy. They
are cleaned, washed, and dried carefully with a clean cloth, then
split down the back, and broiled like chickens. Season with
pepper, salt, and plenty of butter in dishing them.
PIGEON PIE.
Cut the pigeons into four pieces each. Par-boil them for ten
minutes, while you prepare a puff-paste. Put in the bottom
72 GAME.
some shreds of salt pork or ham; next a layer of hard boiled
eggs, buttered and peppered; then the birds; sprinkle with pep-
per and minced parsley, squeeze some lemon juice upon them,
and lay upon the breasts a piece of butter rolled in flour; cover
with slices of egg, then with shreded ham; pour in some of the
gravy✪ Pigeon Pie in which the pigeons were par-boiled, and put on the crust
(use no under crust), leaving a hole in the middle. Bake over an
hour. Quail pie is made in the same way.
STEWED PIGEONS.
Clean and wash verv carefully, then lay in salt and water for
an hour; rinse the inside with soda and water, and stuff with a
force-meat, made of bread crumbs and chopped salt pork, season
with pepper. Sew up the birds, and put on to stew in enough
cold water to cover them, and allow to each a slice of fat bacon
cut into narrow strips. Season with pepper and a pinch of nut-
meg; boil slowly in a covered sauce-pan until tender; take them
from the gravy and lay in a covered dish to keep warm; strain
the gravy, add the juice of a lemon and tablespoonful of currant
jelly; thicken with browned flour. Boil up and pour over the
pigeons✪ Stewed Pigeons.
RABBITS.
Eabbits, which are in the best condition in midwinter, may be
fricasseed like chicken, in white or brown sauce. To make a pie,
first stew till tender, and make like chicken pie. To roast, stuff
with a dressing made of bread crumbs, chopped salt pork, thyme,
onion, and pepper and salt, sew up, rub over with a little butter,
or pin on it a few slices of salt pork, add a little water in the pan
and baste often. Serve with mashed potatoes and currant jelly.
VENISON — The Shoulder.
This is, perhaps, the most distinguished venison dish. Make
rather deep incisions, following the grain of the meat, from the
top, and insert pieces of pork about one-third of an inch square,
and two inches long; sprinkle over pepper, salt, and a little flour.
Roast or bake the venison before a hot fire or in a hot oven,
about two hours for an eight pound roast; baste often. Serve a
currant jelly sauce, in the sauce-boat.
GAME. 73
REED BIEDS. .
Cut sweet potatoes lengthwise; scoop out in the center of each
a place that will fit half the bird. Put in the birds, after season-
ing them with butter, pepper, salt, tying the two pieces of potato
around each of them. Bake them. Serve them in the potatoes.
Or they can be roasted or fried in boiling lard like other birds.
COUPLETS OF QUAIL OK PIGEONS.
Page 42 · 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, wash and stuff as you would chickens; lay them in rows, if roasted in the oven, with a little water in the pan to prevent scorching. Unless they are very fat, baste with butter until they are half done; afterwards in their own gravy. When done, take them out on a platter, add one cupful of milk to the gravy, thicken with flour, and pour over the pigeons.
BROILED PIGEONS.
Young pigeons are rightly esteemed a great delicacy. They are cleaned, washed, and dried carefully with a clean cloth, then split down the back, and broiled like chickens. Season with pepper, salt, and plenty of butter in dishing them.
PIGEON PIE.
Cut the pigeons into four pieces each. Par-boil them for ten minutes, while you prepare a puff-paste. Put in the bottom
some shreds of salt pork or ham; next a layer of hard boiled eggs, buttered and peppered; then the birds; sprinkle with pepper and minced parsley, squeeze some lemon juice upon them, and lay upon the breasts a piece of butter rolled in flour; cover with slices of egg, then with shredded ham; pour in some of the gravy in which the pigeons were par-boiled, and put on the crust (use no under crust), leaving a hole in the middle. Bake over an hour. Quail pie is made in the same way.
STEWED PIGEONS.
Clean and wash very carefully, then lay in salt and water for an hour; rinse the inside with soda and water, and stuff with a force-meat, made of bread crumbs and chopped salt pork, season with pepper. Sew up the birds, and put on to stew in enough cold water to cover them, and allow to each a slice of fat bacon cut into narrow strips. Season with pepper and a pinch of nutmeg; boil slowly in a covered sauce-pan until tender; take them from the gravy and lay in a covered dish to keep warm; strain the gravy, add the juice of a lemon and tablespoonful of currant jelly; thicken with browned flour. Boil up and pour over the pigeons.
RABBITS.
Rabbits, which are in the best condition in midwinter, may be fricasseed like chicken, in white or brown sauce. To make a pie, first stew till tender, and make like chicken pie. To roast, stuff with a dressing made of bread crumbs, chopped salt pork, thyme, onion, and pepper and salt, sew up, rub over with a little butter, or pin on it a few slices of salt pork, add a little water in the pan and baste often. Serve with mashed potatoes and currant jelly.
VENISON — The Shoulder.
This is, perhaps, the most distinguished venison dish. Make rather deep incisions, following the grain of the meat, from the top, and insert pieces of pork about one-third of an inch square, and two inches long; sprinkle over pepper, salt, and a little flour. Roast or bake the venison before a hot fire or in a hot oven, about two hours for an eight pound roast; baste often. Serve a currant jelly sauce, in the sauce-boat.
REED BIRDS.
Cut sweet potatoes lengthwise; scoop out in the center of each a place that will fit half the bird. Put in the birds, after seasoning them with butter, pepper, salt, tying the two pieces of potato around each of them. Bake them. Serve them in the potatoes. Or they can be roasted or fried in boiling lard like other birds.
COUPLETS OF QUAIL OK PIGEONS.
Records on this page
Pigeon PieStewed Pigeons