Wimbledon UK 1860 – 1928

Feb 1862

The Ladies Guide

Stewed Pigeons

Take 8 young piegons, cut off the claws and ends of the wings; dress them nicely in a close shape.  Place slices of bacon at the bottom of the stew pan, lay the piegons side by side, all with the breast uppermost.  Add one sliced carrot, one onion with a clove stuck in it, a teaspoonful of sugar and a very few herbs.  Pour in a pint of stock, cover the pigeons with some more bacon and a buttered paper; let them simmer gently for one hour.  Add a teaspoonful of lemon juice, salt, cayenne & 2 tablespoonsful of port or white wine. 

The Ladies Guide Feb. /62

Visit my ebay store to find some great kitchen utensils and collectables to go along with these vintage and antique recipes.

https://www.ebay.com/str/ozziesattic720?_trksid=p2047675.l2563