Young Pigeons Stuffed and Braised
A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).
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A historical recipe
Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- one quart boiling water
- three slices of onion
- one-half teaspoon peppercorns
- three blades celery
Method
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- Clean, stuff and truss six young pigeons.
- Arrange them in a stew pan or Dutch oven.
- Add one quart boiling water;
- add three blades celery, cut in pieces, and three slices of onion, a small bit of bay leaf and one-half teaspoon peppercorns.
- Cover closely and simmer (in the oven if Dutch oven is used) slowly, until birds are tender (about two hours according to age of birds).
- Remove from casserole, cool and spread with soft butter.
- Sprinkle with salt, pepper, and dredge with flour.
- Strain liquor from casserole.
- Try out fat salt pork in vessel, and brown birds richly in the pork fat, turning often that they may be evenly browned.
- Make a sauce of the strained stock.
- Make shallow, boat-shape croutons of stale bread, fry them a golden brown in deep hot Cottolene, drain on brown paper and arrange a bird in each boat.
- Garnish with parsley.
Plating
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