Pigeon and Cabbage Rolls
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
- four slices of fried bacon
- an ounce of butter
- a teaspoonful of meat extract
- a pint of water
Method
- Take two pigeons, two cabbages, four slices of fried bacon, an ounce of butter, a large wineglassful of sherry, and some gravy.
- Truss your pigeons and cook them in butter for ten minutes in a fireproof dish.
- Then take them out, cut them into neat pieces.
- Meanwhile have the cabbages boiled in salted water.
- Drain them.
- Cut them in small pieces and roll some up in each slice of bacon;
- lay the pigeons on top, pouring over them the liquor they were cooked in and half the wine.
- Put all in the oven for ten minutes--pour in the rest of the wine and leave for another ten minutes before serving.
- If you have stock to add to this it is an improvement, or put half a teaspoonful of meat extract to half a pint of water.
- [Une refugiee.]