To jugg Pigeons

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Pull, crop and draw Pigeons, but don’t wash them; save the Livers and put them in scalding Water, and set them on the Fire for a Minute or two; then take them out and mince them small, and bruise them with the Back of a Spoon; mix with them a little Pepper, Salt, grated Nutmeg, and Lemon-peel shred very fine, chopped Parsley, and two Yolks of Eggs very hard; bruise them as you do the Liver, and put as much Sewet as Liver shaved exceeding fine, and as much grated Bread; work these together with raw Eggs and roll it in fresh Butter; put a Piece into the Crops and Bellies, and few up the Necks and Vents; then dip your Pigeons in Water, and season them with Pepper and Salt as for a Pie; then put them in your Jugg, with a Piece of Sellery, stop them close, and set them in a Kettle of cold Water; first cover them very close and lay a Tile on the Top of the Jugs, and let it boil three Hours; then take them out of the Jugg, and lay them into a Dish, take out the Sellery and put in a Piece of Butter rolled in Flour, shake it about till it is thick, and pour it on your Pigeons. Garnish with Lemon.