Mrs Beetons Poultry and Game Revisited
Stewed Pigeons
6 Pigeons
Bacon, few slices
85g (3oz) Butter
Rich Strong Stock to cover the pigeons
2 tbsp Parsley, minced
1 tbsp Mushroom Ketchup
1 tbsp Port Wine
Butter and Flour, to thicken
Empty and clean the pigeons thoroughly.
Mince the livers, add to the parsley and butter and put into the insides of the birds.
Truss them with the legs inward and put them into a saucepan, with a few slices of bacon placed under and over them
add the stock and stew gently for rather more than ½ hour.
Dish the pigeons.
Strain the gravy, thicken it with butter and flour, add the ketchup and port wine, allow to boil, pour over the pigeons and serve.
Time: Rather more than ½ hour.
Sufficient for 4 or 5 persons.
Seasonable from April to September.
STEWED PIGEONS
976. INGREDIENTS - 6 pigeons, a few slices of bacon, 3 oz. of butter, 2 tablespoonfuls of minced parsley, sufficient stock No. 104 to cover the pigeons, thickening of butter and flour, 1 tablespoonful of mushroom ketchup, 1 tablespoonful of port wine.
Mode - Empty and clean the pigeons thoroughly, mince the livers, add to these the parsley and butter, and put it into the insides of the birds. Truss them with the legs inward, and put them into a stewpan, with a few slices of bacon placed under and over them; add the stock, and stew gently for rather more than 1/2 hour. Dish the pigeons, strain the gravy, thicken it with butter and flour, add the ketchup and port wine, give one boil, pour over the pigeons, and serve.
Time - Rather more than 1/2 hour.
Average cost, 6d. to 9d. each.
Sufficient for 4 or 5 persons.
Seasonable from April to September.
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