Name: Jugged Pigeons
Yield: For 4
Cuisine: United Kingdom
Ingredients: pinch of grated nutmeg; pinch of grated lemon peel; salt and pepper; yolks of 4 hard-boiled eggs and 1 whole raw egg, beaten; 2 sticks of celery; 4 plump pigeons, drawn and trussed; 2 teaspoons finely chopped parsley; their livers, or ¼ lb. (120 g.) chicken livers; butter; flour; 2 oz. (60 g.) fine white breadcrumbs

Preparation info

For
4

Difficulty
Easy

Appears in

The Cookery of England

By Elisabeth Ayrton

Published 1975

About

This recipe is from The Art of Cookery Made Plain and Easy, but derives from medieval and probably from Roman cookery. The stuffing is typical of the latter. It is given here because it is very simple to make, and so extremely good that it is unforgettable. The pigeons must be plump and well covered, but need not be quite young.

Ingredients

Europe
United Kingdom
England

Method

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Ingredients

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