Home › The Principles of Cookery › PIGEONS, STEWED (another way) (Truss four plump young pigeons)

PIGEONS, STEWED (another way) (Truss four plump young pigeons)

Truss four plump young pigeons as if for boiling; cover their breasts with thin slices of fat bacon tied securely on with twine, and stew them in a little veal broth according to the directions given for STEWED PIGEONS. Whilst the pigeons are stewing, prepare a mixture of vegetables, such as French beans, carrots, turnips, and cauliflowers, and arrange so that they shall be done enough at the same time as the birds. Take a piece of the stale crumb of bread, and shape it neatly, making it three and a half inches high, the bottom part four inches square, and the top part two and a half inches square. Fry this in hot butter until it is lightly browned all over, then drain it from the fat, and fix it in the middle of a dish with paste made of the white of egg mixed smoothly with a little flour. Take up the pigeons, and lean one bird against each side of the piece of fried bread. Arrange the vegetables between the pigeons, so as to hide the bread entirely from view, and ornament the top with a cauliflower, or half a dozen Brussels sprouts. Pour a little white sauce over the pigeons only, and send a little more to table in a tureen. Time, about an hour to stew the pigeons. Probable cost of pigeons, from 9d. to 1s. 9d. each. Sufficient for four or five persons.