Pigeons boiled with Rice

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take six Pigeons, stuff their Bellies with Parsley, Pepper and Salt, roll in a very little Piece of Butter; put them into a Quart of Mutton-Broth, with a little beaten Mace, a Bundle of Sweet Herbs, and an Onion; cover them close, and let them boil a full Quarter of an Hour; then take out the Onion and Sweet Herbs, and take a good Piece of Butter rolled in Flour, put it in and give it a shake, season it with Salt if it wants it, then have ready Half a Pound of Rice boiled tender in Milk; when it begins to be thick (but take great Care it don’t burn too) take the Yolks of two or three Eggs, beat up with two or three Spoonfuls of Cream and a little Nutmeg, stir it together till it is quite thick, then take up the Pigeons and lay them in the Dish; pour the Gravy to the Rice, stir all together and pour over the Pigeons. Garnish with hard Eggs cut into Quarters.