An egg worked in makes the
stuffing cut better; but it is not worth while when eggs are dear.
About the same length of time is required for boiling and roasting.
Pigeons may be either roasted, potted or stewed. Potting is the best,
and the least trouble. After they are thoroughly picked and cleaned,
put a small slice of salt pork, and a little ball of stuffing, into
the body of every pigeon. The stuffing should be made of one egg
to one cracker, an equal quantity of suet, or butter, seasoned with
sweet-marjoram, or sage, if marjoram cannot be procured. Flour the
pigeons well, lay them close together in the bottom of the pot, just
cover them with water, throw in a bit of butter, and let them stew an
hour and a quarter if young; an hour and three quarters if old. Some
people turn off the liquor just before they are done, and brown the
pigeons on the bottom of the pot; but this is very troublesome, as
they are apt to break to pieces.
Stewed pigeons are cooked in nearly the same way, with the omission of
the stuffing. Being dry meat, they require a good deal of butter.
Pigeons should be stuffed and roasted about fifteen minutes before a
smart fire.
Pages:
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
100
101
102
103
104