To stew Pigeons

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Season your Pigeons with Pepper, Salt, Cloves, Mace, and some Sweet Herbs; wrap this Seasoning up in a Piece of Butter, and put it in their Bellies; then tie up the Neck and Vent, and half roast them; then put them into a Stew-pan with a Quart of good Gravy, a little White Wine, some pickled Mushrooms, a few Pepper Corns, three or four Blades of Mace, a Bit of Lemon-peel, a Branch of Sweet Herbs, a Bit of Onion, and some Oysters pickled; let them stew till they are enough, then thicken it up with Butter and Yolks of Eggs. Garnish with Lemon.

Do Ducks the same way; you may put Force-Meat in their Bellies, or into both.