Jugged Pigeons

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   From the cookbook of Emily America Hollingsworth Nash (1840-1924)

Jugged Pigeons

Truss and season the pigeons with pepper and salt having stuffed them with a mix of their own livers, shredded beef suet, bread crumbs, parsley, marjoram,and two eggs. Sew them up at both ends and put them into a wide mouth jug, breast down, with half a pound of butter. Stop up the jug so that no steam can get out. Set them in a pot of water to stew. They will take two hours or more in doing and must boil all the time. When stewed enough take them out of the gravy, skim off the fat clean. Put in a spoonful of cream, a little lemon peel, an anchovy shred, a few mushrooms. Add a little white wine to the gravy and thicken it with butter and flour. Dish up the pigeons and pour the gravy over them. Garnish with sliced lemon.

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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Topic: Jugged Pigeons Posted: 04 May 2011 at 16:47
	From the cookbook of Emily America Hollingsworth Nash (1840-1924) Jugged Pigeons Truss and season the pigeons with pepper and salt having stuffed them with a mix of their own livers, shredded beef suet, bread crumbs, parsley, marjoram,and two eggs. Sew them up at both ends and put them into a wide mouth jug, breast down, with half a pound of butter. Stop up the jug so that no steam can get out. Set them in a pot of water to stew. They will take two hours or more in doing and must boil all the time. When stewed enough take them out of the gravy, skim off the fat clean. Put in a spoonful of cream, a little lemon peel, an anchovy shred, a few mushrooms. Add a little white wine to the gravy and thicken it with butter and flour. Dish up the pigeons and pour the gravy over them. Garnish with sliced lemon.
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barry Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Cook's Assistant Joined: 21 June 2011 Location: ireland Status: Offline Points: 34	Post Options Post Reply Quote barry Report Post Thanks(0) Quote Reply Posted: 24 June 2011 at 04:25
	NIce.....Kind of offal recipe... sounds nice bt i am fussy over what i use as offal... its pretty popular over here, britain and scotland to uce animal entrails thus calling it offal, not to be confused with awfull, offal.. Love wood pigeon.. hunt went its in season and going to try a version of this recipe (only problem with wood pigeon is having to chew thoroughly to weed out shotgun pellets ^ Red wine redution... maybe a celeriac puree would work wonders too.... spoon round your nice gravy qaulity hearthy rich cooking. Lave it... Also did anyone read my last post in cakes... needin help people....
	barry

woodywoodduck Members Profile Send Private Message Find Members Posts Add to Buddy List Cook Joined: 15 September 2010 Location: Harrisburg PA Status: Offline Points: 146	Post Options Post Reply Quote woodywoodduck Report Post Thanks(0) Quote Reply Posted: 23 August 2011 at 14:41
	Barry, What exactly is "Wood Pigeon"?? I know what a "Wood Chicken" is, for those who do not know a wood chicken is a Ruffed Grouse.. Never heard of a Wood Pigeon before!

barry Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Cook's Assistant Joined: 21 June 2011 Location: ireland Status: Offline Points: 34	Post Options Post Reply Quote barry Report Post Thanks(0) Quote Reply Posted: 24 August 2011 at 08:26
	Wood pigeon is on of the popular birds game hunted from around april until August... grey feathered small head and all around petite little specie that offers up to equally small breasts but bursting with flavour simply flourd and pan fried in butter... presumed wood pigeon is not exclsive to the british isles but there you go... available in forestries throughout its widespread and the most common breed of pigeon on the emerald isles
	barry