Home Recipes Cook Books Food Categories Featured

Pigeons Au Soleil

(Poultry.) - (The Lady's Own Cookery Book)

Make some forcemeat, with half a pound of veal, a quarter of a pound of

mutton, and two ounces of beef, and beat them in a mortar with salt,

pepper, and mace, till they become paste. Beat up the yolks of four

eggs, put them into a plate, and mix two ounces of flour and a quarter

of a pound of grated bread. Set on your stewpan with a little rich beef

gravy; tie up three or four cloves in a piece of muslin, and put into

it; then put your pigeons in, and stew them till nearly done; set them

before the fire to keep warm, and with some good beef dripping in your

pan, enough to cover the birds, set it on the fire; when boiling, take

one at a time, and roll it in the meat that was beaten, then in the yolk

of an egg, till they are quite wet; strew them with bread and flour in

boiling dripping, and let them remain till brown.

Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network


1 2 3 4 5

Viewed 955 times.

Home Made Cookies.ca