Pigeons in Cornmeal
A historical recipe from Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917).
A historical recipe
Practical Italian recipes for American kitchens: Sold to aid the families of Italian soldiers, by Julia Lovejoy Cuniberti (1917). Project Gutenberg eBook #43912.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Piccioni con Polenta Pigeons Butter Chopped onion Stock, or boiling water and bouillon cubes Sage Yellow cornmeal Salt, pepper Make a stiff cornmeal mush, thoroughly cooked.
- Cut the pigeons in quarters or even smaller pieces.
- Brown them in butter with salt, pepper and a little chopped onion.
- Cover with stock, add a bit of sage and stew slowly for an hour and a half.
- If the birds are young less time will do.
- Line a round dish with the mush, hollowed out.
- Lay the pigeons with their sauce inside of this and serve hot.
Plating
Cookware for this recipe
-
Saucepan
-
Chef's knife
-
Cutting board