Home Recipes Cook Books Food Categories Featured

Pigeons Surtout Of

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







Take some large tame pigeons; make forcemeat thus: parboil and bruise

the livers fine; beat some boiled ham in a mortar; mix these with some

mushrooms, a little chopped parsley, a clove of garlic shred fine, two

or three young onions minced fine, a sweetbread of veal, parboiled and

minced very fine, pepper, and salt. Fill the pigeons with this stuffing;

tie them close, and cover each pigeon with the forcemeat: tie them up in

paper to keep it on, and while roasting have some essence of ham heated;

pour it into your dish, and lay your pigeons upon it.











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
Report
Privacy
SHAREADD TO EBOOK



Vote

1 2 3 4 5


Viewed 966 times.

Home Made Cookies.ca