The art of cookery, made plain and easy; which far exceeds any thing of the kind ever yet published ... / By a lady [Mrs. H. Glasse].

  • Hannah Glasse
Date:
1751
Catalogue details

Licence: Public Domain Mark

Credit: The art of cookery, made plain and easy; which far exceeds any thing of the kind ever yet published ... / By a lady [Mrs. H. Glasse]. Source: Wellcome Collection.

    112/360 (page 88)
    Pigeons iranfmogr tiled. *1 'AKE-yoar Pigeons, feaion them with Pepper and Salt, take a ■** large Piece of Butter, make a PufF-pafte, and roll each Pigeon in a Piece of Pafte 5 tie them in a Cloth, fo that the Pafte don’t break3 boil them in a good deal of Water. They will take an Hour and a Half boiling 3 untie them carefully that they don’t break3 lay them in the Difh, and you may pour a little good Gravy in the Difh. They will eat exceeding good and nice, and will yield Sauce enough of a very agreeable Relifh. D »•. ] : 'J. Pigeons in Fricandos. ; A FTER having trufled your Pigeons with their Legs in their ““ Bodies, divide them in two, and lard them with Bacon 3 then lay them in a Stew*pan with the larded Side downwards, and twTo whole Leeks cut fmali, two Ladlefuls of Mutton Broth, or Veal- Gravy 3 cover them clofe over a very flow Fire, and when they are enough make your Fire very brisk, to wafte away what Li¬ quor remains: When they are of a fine Brown take them up, and' pour out all the Fat that is left in the Pan 3 then pour in feme Veal Gravy to loolen what Hicks to the Pan, and a little Pepper 3 Bur it about for two or three Minutes and pour it over the Pi- jgeoifis. This is a pretty little Side Difh. 5 • ■ v* ' - ■ *■ ' ..■ 1 • • ~ 1 To road Pigeons meith a Farce. INTAKE a Farce with.the Livers minced (mail, as much Sweet A Sewet or Marrow, grated Bread and hard Egg, an equal Quantity of each 3 feafon with beaten Mace, Nutmeg, a little Pep¬ per, Salt, and a little Sweet Herbs 3 mix all theft together with the Yolk of an Egg, then cut the Skin of your Pigeon between the Legs and the Body, and very carefully with your Finger raife the Skin from the Flefh, but take Care you don’t break it 3 then force them with this Farce between the Skin and Flefh, then trufs the Legs clofe to keep it m3 fpit them and roaflthem, drudge them with a little Flour, and baffe them with a Piece of Butter 3 fave the Gravy which runs from them, and mix it up with a little Red Wine, a little of the Farce-Meat and fome Nutmeg. Let'it boil, then thicken it with a Piece of Butter rolled in Flour, and the Yolk of an Egg beat up and fome minced Lemon; when enough, lay the Pigeons in the Difh and pour in the Sauce, 'Garnilli with Lemon.