Pigeons stoved

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The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take a small Cabbage Lettuce, just cut out the Heart and make a Force-Meat as before, only chop the Heart of the Cabbage and mix with it; fill up the Place you took it out, and tie it across with a Packthread; fry it of a light Brown in fresh Butter, pour out all the Fat, lay the Pigeons round, flat them with your Hand, and season them a little with Pepper, Salt, and beaten Mace (take great Care not to put too much Salt) pour in Half a Pint of Rhenish Wine, cover it close, and Jet it stew about five or six Minutes; then put in Half a Pint of good Gravy; cover them close and let them stew Half an Hour; take a good Piece of Butter rolled in Flour, shake it in, when it is fine and thick take it up, untie it, lay the Lettuce in the middle, and the Pigeons round; squeeze in a little Lemon-Juice, and pour the Sauce all over them: Stew a little Lettuce and cut it into Pieces for Garnish, with pickled red Cabbage.

Note, Or for Change you may stuff your Pigeons with the same Force-Meat, and cut two Cabbage-Lettuces into Quarters, and stew as above; so lay the Lettuce between each Pigeon, and one in the middle, with Lettuce round it, and pour the Sauce all over them.