To roast Pigeons with a Farce

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Make a Farce with the Livers minced small, as much Sweet Sewet or Marrow, grated Bread, and hard Egg, an equal Quantity of each; season with beaten Mace, Nutmeg, a little Pepper, Salt, and a little Sweet Herbs; mix all these together with the Yolk of an Egg, then cut the Skin of your Pigeon between the Legs and Body, and very carefully with your Fingers raise the Skin from the Flesh, but rake Care you donโ€™t break it; then force them with this Farce between the Skin and Flesh; then truss the Legs close to keep it in; spit them and roast them, drudge them with a little Flour, and baste them with a Piece of Butter; save the Gravy which runs from them, and mix it up with a little Red Wine, a little of the Farce-Meat and some Nutmeg; let it boil, then thicken it with a Piece of Butter rolled in Flour, and the Yolk of an Egg beat up, and some minced Lemon; when enough, lay the Pigeons in the Dish and pour in the Sauce. Garnish with Lemon.