Home Recipes Cook Books Food Categories Featured

Pigeons To Stew No 2

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







Shred the livers and gizzards, with as much suet as there is meat;

season with pepper, salt, parsley, and thyme, shred small; fill the

pigeons with this stuffing; lay them in the stewpan, breasts downward,

with as much strong broth as will cover them. Add pepper, salt, and

onion, and two thin rashers of bacon. Cover them close; let them stew

two hours or more, till the liquor is reduced to one half, and looks

like gravy, and the pigeons are tender; then put them in a dish with

sippets. If you have no strong broth, you may stew in water; but you

must not put so much water as broth, and they must stew more slowly.











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 898 times.

Home Made Cookies.ca