Skip to main content

Pigeons Braised, and Asparagus Peas

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Pigeons Braised, and Asparagus Peas

Ingredients

Directions

  1. Draw the legs in and leave as much skin as possible on the neck of the pigeons.

  2. Blanch the pigeons in cold water; when boiling, remove and wash in several waters.

  3. Place sliced lemons over the breast and cover with bacon, tying it on with twine.

  4. Cook in a white braise for about 20 minutes.

  5. Strain the braising liquid, skim off the fat, and boil until reduced to a glaze.

  6. Serve the pigeons with the glaze sauce over them.

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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes