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Classic
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page 88
and pour the sauce over them. Garnish with lemon.
N. B. If you would enrich this receipt--You may, when the pigeons are almost
done, put in some artichoke bottoms, boiled and fried in butter, or asparagus
tops boiled.
To jug Pigeons.
Truss and season the pigeons with pepper and salt; and having stuffed them with
a mixture of their own livers shred with beef suet, bread crumbs, parsley,
marjoram, and two eggs, sew them up at both ends, and put them into the jug, the
breast downwards, with half a pound of butter. Stop up the jug, so that no steam
can get out; then set them in a pot of water to stew. They will take two hours
and more in doing, and they must boil all the time. When stewed enough, take
them out of the gravy, skim off the fat clean; put a spoonful of cream, a little
lemon-peel, an anchovy shred, a few mushrooms, add a little white wine to the
gravy, and having thickened it with butter and flour, and dished up the pigeons,
pour the sauce over them. Garnish with sliced lemon.
To stew Ducks.
Draw and clean your ducks well, and put them into a stew-pan with strong beef
gravy, a glass of red wine, a little whole pepper, an onion, an anchovy, and
some lemon-peel.
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