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Classic
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page 88
Pigeons left from dinner the day before may be stewed, or made into a pie; in
either case, care must be taken not to overdo them, which will make them
stringy. They need only be heated up in gravy made ready; and forcemeat-balls
may be fried and added, instead of putting a stuffing into them. If for a pie,
let beef-steaks be stewed in a little water, and put cold under them, and cover
each pigeon with a piece of fat bacon, to keep them moist.
Season as usual, and put eggs.
To stew Pigeons.
Take care that they are quite fresh, and carefully cropped, drawn, and washed;
then soak them half an hour. In the mean time cut a hard white cabbage in slices
(as if for pickling) into water: drain it, and then boil it in milk and water:
drain it again, and lay some of it at the bottom of a stew-pan. Put the pigeons
upon it, but first season them well with pepper and salt; and cover them with
the remainder of the cabbage. Add a little broth, and stew gently till the
pigeons are tender; then put among them two or three spoonfuls of cream, and a
piece of butter and flour, for thickening. After a boil or two, serve the birds
in the. middle, and the cabbage placed round them.
Another way.--Stew the birds in a good brown gravy, either stuffed or not; and
seasoned high with spice and mushrooms fresh, or a little ketchup.
To broil Pigeons.
After cleaning, split the backs, pepper and salt them, and broil them very
nicely; pour over them either stewed or pickled mushrooms in melted butter, and
serve as hot as possible.
Roast Pigeons
Should be stuffed wish parsley, either cut or whole; and seasoned within. Serve
with parsley and butter. Peas or asparagus should be dressed to eat with them.
To pickle Pigeons.
Bone them; turn the inside out, and lard it. Season with a little allspice and
salt, in fine powder; then turn them again, and tie the neck and rump with
thread. Put
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