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Simple Pigeons Dressed Cooking Recipe

Below is the quick and easy cooking recipe for Pigeons Dressed.

These birds are particularly useful, as they may be dressed in so many ways. The good flavour of them depends very much on their being cropped and drawn as soon as killed. No other bird requires so much washing. Pigeons left from dinner the day before may be stewed, or made into a pie. In either case, care must be taken not to overdo them, which will make them stringy. They need only be heated up in gravy ready prepared. And forcemeat balls may be fried and added, instead of putting a stuffing into them. If for a4 pie, let beef steaks be stewed in a little water, and put cold under them. Cover each pigeon with a piece of fat bacon to keep them moist, season as usual, and put in some eggs.—In purchasing pigeons, be careful to see that they are quite fresh: if they look flabby about the vent, and that part is discoloured, they are stale. The feet should be supple: if old the feet are harsh. The tame ones are larger than the wild, and by some they are thought to be the best. They should be fat and tender. But many are deceived in their size, because a full crop is as large as the whole body of a small pigeon. The wood-pigeon is large, and the flesh dark coloured: if properly kept, and not over roasted, the flavour is equal to teal.

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