Mirranaded Pigeons
6 Pigeons
225g (8oz) Butter
225g (8oz) Rice
Puff Pastry
Stuffing
Pigeon Livers
Beef Suet
2 Eggs
Breadcrumbs
Parsley
Sweet Marjoram
Boil the rice until tender, drain and allow it to cool.
Presse the rice into a paste using the back of a spoon.
Flatten the rice paste out and mould around each of the pigeon breasts.
Place the pigeons into an ovenproof dish with the butter dotted about and a little water.
Cover with a layer of puff pastry (not too thinly rolled).
Bake for 30 minutes.
Mirranaded Pigeons
Take six Pigeons, and truss them as you would do for baking, break the breast-bones, season and stuff them as you did for jugging, put them into a little deep dish and lay over them half a pound of butter; put into your dish a little water. Take half a pound of rice, cree it soft as you would do for eating, and pour it upon the back of a sieve, let it stand while it is cold, then take a spoon and flat it like paste on your hand, and lay on the breast of every pigeon a cake; lay round your dish some puff-paste not over thin, and send them to the oven; about half an hour will bake them.
This is proper at noon for a side-dish.
English Housewifry - 1764
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