Pigeons transmogrified

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take your Pigeons, season them with Pepper and Salt, take a large Piece of Butter, make a Puff Paste, and roll each Pigeon in a Piece of Paste; tie them in a Cloth so that the Paste don’t break; boil them in a good deal of Water. They will take an Hour and Half boiling; untie them carefully that they don’t break; lay them in the Dish, and you may pour a little good Gravy into the Dish; they will eat exceeding good and nice, and will yield Sauce enough of a very agreeable Relish.