Name: Pigeons Stewed
Ingredients: 1 pigeon; ½ pint mutton broth

Pigeons Stewed

Ingredients

1 pigeon
½ pint mutton broth

Directions

Truss the pigeon as you would for boiling.
Stew the pigeon in ½ pint of mutton broth for about 20 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Pigeon: Provides the main meat, which becomes tender as it stews in the broth.
Mutton broth: Supplies the liquid that gently cooks the pigeon and carries its flavour into the stew.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.