A Fricasey of Pigeons

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The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take eight Pigeons, new kill’d, cut them into small Pieces, and put them into a Stew-pan with a Pint of Claret and a Pint of Water; season your Pigeons with Salt and Pepper, a Blade or two of Mace, an Onion, a Bundle of Sweet Herbs, a good Piece of Butter just rolled in a very little Flour; cover it close, and let them stew till there is just enough for Sauce, and then take out the Onion and Sweet Herbs, beat up the Yolks of three Eggs, grate Half a Nutmeg in, and with your Spoon push the Meat all to one Side of the Pan and the Gravy to the other Side, and stir in the Eggs; keep them stirring for fear of turning to Curds, and when the Sauce is fine and thick shake all together, put in Half a Spoonful of Vinegar, and give them a shake; then put the Meat into the Dish, pour the Sauce over it, and have ready some Slices of Bacon toasted, and fry’d Oysters; throw the Oysters all over, and lay the Bacon round. Garnish with Lemon.