Pigeons
Origin: London, England
Source: Anonymous, 1846
Ingredients
- pigeons
- strong gravy
- a few forcemeat and egg balls
Instructions
- Prepare the pigeons by larding and stuffing them. Glaze them for improved appearance.
- To cook, stew the pigeons in a strong gravy. When they are cooked through, remove them from the pan. Thicken the gravy, then add a few forcemeat and egg balls. Serve the gravy in the dish with the pigeons.
- Alternatively, split the pigeons down the back, broil them, and then finish cooking in the stew-pan.