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Stewed Pigeons (1).
Ingredients.
3 Pigeons. 1/4 lb. of Bacon. Mushrooms. Butter. Onions. Stock.
Method.
1. Take three house pigeons (they are the best), draw, pick, and singe them. 2. Put
the livers inside, and truss them with legs inward. If the pigeons are large you may divide them into
halves. 3. Take half a pound of streaky bacon, remove the rind, and cut it into one inch dice.
4. Fry the bacon in one ounce of butter in a stewpan to a light brown. 5. Remove it, and
put in the pigeons and fry also to a light brown. 6. Take out the pigeons and put them on a
plate. 7. Thicken the butter in the stewpan with flour. 8. Add a pint of stock with a
few button mushrooms or ketchup. 9. Season with pepper and salt. 10. Stir till it comes
to the boil. 11. Strain into a basin. 12. Rinse out the stewpan with a little water.
13. Put in the pigeons, breasts downwards, with the gravy and bacon and a bouquet garni. Add ten
button onions previously blanched and fried in a little butter to a nice brown. 15. Simmer half
an hour. 16. Take out the pigeons, put them on a dish. 17. Bring the sauce to a boil,
skim, and strain it over the pigeons. 18. Garnish with the onions, bacon, and mushrooms. Instead
of onions and mushrooms garnish with green peas or French beans.
PRECAUTIONS.-It will be necessary occasionally to move the pigeons in the stewpan, or they are
liable to burn.
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