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.

    113/360 (page 89)
    Jo dre/s Pigeons d Soleil. FIRST flew your Pigeons in a very little Gravy till enough, and rake different Sorts of Flefh according to your Fancy, both of Butcher’s Meat and Fowl ; chop it fmall, feafon it with beaten Mace, Cloves, Pepper and Salt, and beat it in a Mortar till it is like Pafle ; roll your Pigeons in it, then roll them in the Yolk of .an boa, fhake Flour and Crumbs of Bread thick all over, have ready iome Beef Dripping or Hog’s Lard boiling 5 fry themBrpwn, and lay them in your Difh. Garmfh with fry’d Parfley. Pigeons in a Hole. TAKE your Pigeons, feafon them with beaten Mace, Pepper and Salt • put a little Piece of Butter in the Belly, lay them in a Di sh and pour a light Batter all over them, made with a Quart of Milk and Fggs, and four or five Spoonfuls of Flour. Bake it, and fend it to Table. It is a good Difh. ■ *' Pigeons in Pimlico. MPAKE the Livers with fome Fat and Lean of Ham or Bacon, Mufhrooms, Truffles, Parfley and Sweet Herbs; feafon with beaten Mace, Pepper and Salt; beat all this together with two raw Eggs, put it into the Bellies, roll them in a thin Slice of Veal, over that a thin Slice of Bacon, wrap them up in White Paper, Ipit them on a fmall Spit, and roafl them, lit the mean Time, make for them a Ragoo of Truffles and Mufhrooms chopp’d fmall, with Parfley cut fmall; put to it Half a Pint of good Veal Gravy, thicken with a Piece or Butter rolled in Flour. An Hour will do your Pigeons; bafle them, when enough lay them in your Difh, take off the Paper and pour your Sauce over them. Garnifh with Patties, made thus: Take Veal and cold Ham, Beef Sewet, an equal Quantity, fome Mufhrooms, Sweet Herbs and Spice, chop them final], let them on the Fire, and moiften with Milk or Cream; then make a little Puff-pafte, roll it and make little Patties, about an Inch deep and two Inches long ; fill them with the above Ingredients, cover them clofe and bake them; lay fix of them round a Difh. This makes a fine Difh for a Firfl Courier To jagg Pigeons. 'DULL, crop and draw Pigeons, but don’t wafh them ; fave the Livers and put them in fcalding Water, and fet them on the Fire tor a Minute or two; then take them out and mince them lmalli and bruife them with the Back of a Spoon ; mix with them a little