Jugged Pigeons

Name: Jugged Pigeons
Total time: 2 h
Cuisine: United Kingdom
Ingredients: nutmeg; hard-boiled eggs; salt; pepper; Pigeons; flour and butter.; flour and butter.; sweet herbs a bundle; beer 1 glass; water 1 pint; onion 1; sweet herbs; lemon peel; bread-crumbs; suet

Worcester 18th Century

Preparation info

Difficulty
Medium
Ready in
2 hr

Appears in

Good Things in England

By Florence White

Published 1932

About

Different ways of cooking pigeons were formerly characteristic of English cookery, and were a valuable aid to the housekeeper who aimed at a wholesome variety.

Ingredients

Pigeons
hard-boiled eggs
nutmeg
pepper
salt
bread-crumbs

Europe
United Kingdom
Main course
Stew

Method

Pluck and draw the birds.
Boil the livers, chop them finely and make a stuffing with them, some yolks of hard-boiled eggs, nutmeg, pepper, salt, bread-crumbs, finely chopped suet, powdered sweet herbs, lemon peel, mix all together.
Stuff the birds and put them into a jug, with a