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Fricassee of Pigeons

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Put your pieces of pigeon into a stew-pan in butter, and let it cook with the pigeons.
  2. Then add one carrot, two onions, two sprigs of parsley, a leaf of sage, five juniper berries, and a very little nutmeg.
  3. Stir it all for a few minutes, and then, and only then, add a half-cupful of water and Liebig, two rusks or dry biscuits in pieces, the juice of a lemon.
  4. Put it all on the side of the fire, cover the saucepan and let it cook gently for an hour and a half.
  5. [Mme.
  6. Vandervalle.]