Pulpatoon (Pupton) of Pigeons

Name: Pulpatoon (Pupton) of Pigeons
Yield: For 8
Cuisine: United Kingdom
Ingredients: 2 tablespoons finely chopped parsley; ¾ lb. (360 g.) very finely minced veal (the butcher will mince it); 6 rashers of thin back bacon; ½ lb. (240 g.) fine white breadcrumbs; 4 sheep’s kidneys; some olives or artichoke bottoms; 4 pigeons cut in halves, or halves or quarters of chickens; 1½ oz. (45 g.) flour; 2 small onions, finely minced; ¼ lb. (120 g.) mushrooms, lightly sauté; salt and black pepper; 1 teaspoon of finely chopped thyme; 12 chestnuts, fresh or canned; 2 tablespoons shredded suet; 3 oz. (90 g.) butter; salt, pepper; 1 onion, finely cut; juice of ½ lemon; 2 egg yolks, well beaten; 1½ pints of a very well seasoned brown stock; 1 tablespoon of finely chopped parsley; 1 oz. (30 g.) extra breadcrumbs; ¼ lb. (120 g.) butter

Preparation info

For
8

Difficulty
Medium

Appears in

The Cookery of England

By Elisabeth Ayrton

Published 1975

About

A famous seventeenth- and eighteenth-century dish which seems to have disappeared completely from English tables in the nineteenth century.

This is Patrick Lambe’s (master cook to Charles II, James, William and Mary, and Anne) recipe for a ‘Pupton of Pigeons’ (1710).

‘For a little Dish you may take six pigeons, or more according to the Bigness of your Dish, truss them, singe and b

Ingredients

Europe
United Kingdom
Main course
Stew
England

Ingredients

Method