When this
is brought to Table, it brings its Sauce in itself. To those who are not
lovers of Spice or Salt, the Butter and Water will be sufficient to draw
the Gravy in the Pigeon: but a Pigeon that is split and broiled is of a
very different Taste from this, and not worthy, in my opinion, to be
reckon'd with it.
Another way of ordering Pigeons, which I met with by accident, and pleased
me as well as several Gentlemen in my Company, was the boiling of Pigeons
in Paste: The Receipt the People gave me for it, was, to fill the Belly of
the Pigeon with Butter, a little Water, some Pepper and Salt, and cover it
with a thin light Paste, and then to put it in a fine Linen Cloth, and boil
it for a time in proportion to its bigness, and serve it up. When this is
cut open, it will yield Sauce enough of a very agreeable Relish.
Stewing of Pigeons, from Mons. _La Fountaine,_ an excellent Cook in
_Paris._
Pick and wash half a dozen Pigeons, and lay them into a Stew-Pan, with a
Pint or more of good Gravy, an Onion cut small, or three or four large
Shalots, a little Bunch of sweet Herbs, some Pepper and Salt, a Pint of
Mushrooms that have been well clean'd, and cut into small Pieces, and a
little Mace; let these stew gently till they are tender, and add to them
about half a Pint of White-Wine just before you take them off the Fire;
then lay your Pigeons in your Dish, and brown your Sauce after 'tis
discharged of the Bunch of sweet Herbs and the Spice, which should be tied
in a little Linen Cloth; pour then your Sauce with the Mushrooms over the
Pigeons, and strew the whole over with grated Bread, giving it a browning
with a red-hot Iron; or the grated Bread may be omitted.
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