Pigeon - Victorian Recipes

From 'The Dictionary of Daily Wants' - 1859

PIGEON BROILED. - Split the bird down the back, spread it open, season with pepper and sait, and broil over a quick clear tire. Serve with mushroom sauce.

PIGEON FRICASSEE. - Cut half a pound of pickled pork into thin slices, and put it in a small quantity of water on the fire for about half an hour; scald two or three large pigeons in boiling water, and cut them in halves; add the pork, with a bundle of parsley, thyme, shalots, and two cloves; soak them for a little while, then add water and whole pepper. When done, skim and sift the sauce, add to it three yolks of eggs and a little cream, and incorporate the whole over the fire, but do not let it boil. When done, add a small quantity of vinegar.

PIGEON PIE. - Rub the pigeons with pepper and salt inside and out; put in a bit of butter, and, if approved, some parsley chopped with the livers, and a little of the same seasoning. Lay a beefsteak at the bottom of a dish, and the birds on it; between every two a hard egg. Put a cupful of water in the dish; and if a thin slice or two of ham be added, it will greatly improve the flavour. When ham is cut for gravy or pies, the under part should be taken rather than the prime. Season the gizzards and two joints of the wings, and place them in the centre of the pie. Over them, in a hole made in the crust, insert the feet nicely cleaned, and leave them protruding-, to indicate the contents of the pie.

PIGEON RAGOUT. - Make forcemeat sufficient to stuff four birds, chopping up the livers with the other ingredients. Brown the pigeons in the frying-pan, and then put them into a stewpan, with enough rich beef gravy to cover them; thicken this with flour, and pour in a teacupful of mushroom ketchup and a gill of port wine. If fresh mushrooms can be procured, add four or five to the stew: in this case omit the ketchup.

PIGEON ROAST. - Pick, clean, singe, and wash the bird well; truss it with the feet on, and put into them some pepper and salt. While roasting, baste them with butter. Just previous to serving, dredge them with flour, and froth them with butter. Roast them for half an hour. Serve them with parsley and butter in the dish, or make a gravy of the giblets, and add some minced parsley with a seasoning of pepper and salt. Thicken with a little flour and butter; pour it with the giblets into the dish, and then put in the pigeons.

PIGEON SOUP. - Make a clear gravy stock of four pounds of lean beef, or scrag and shanks of mutton, two small turnips, a head of celery, two onions, and a gallon of water boiled down to three quarts. Put to this the gizzards, crops, and livers of four or five pigeons. Truss the birds as for boiling, and season them with pepper and salt. Dredge them with flour, and brown them in a frying-pan. Thicken the stock with butter kneaded in browned flour; strain it, and season it with white pepper, salt, and a little mace, and let the pigeons-stew in it for half an hour, taking off the scum as it rises. Throw a few toasted sippets into the tureen before dishing the soup.

PIGEONS STEWED. - Wash and clean six pigeons, cut them into quarters, and put all their giblets with them into a stewpan, with a piece of butter, a bit of lemon-peel, two blades of mace, some chopped parsley, salt, and pepper. Cover the pan closely, and stew the contents till they are tender; thicken the same with the yolk of an egg beaten up with three tablespoonfuls of cream and a bit of butter dusted with flour; let them stew ten minutes longer before serving.

PIGEONS, TO CARVE. - Pigeons may be simply cut in two, either from one end to the other of the bird, or across.

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