Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Currant | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two cups of stale bread crumbs
- two tablespoonfuls of but- ter
- two tablespoonfuls of flour
- three cups of boiling water
- two stalks of celery
- a cup of pitted olives
- a tablespoonful of salt
- a tablespoonful of currant jelly
- two tablespoonfuls of melted butter
- two carrots
- one tea- spoonful of salt
- six peppercorns
- salt
Directions
Clean and wipe the pigeons dry. Make a stuffing of half a cup of pitted olives with the livers chopped fine, a tablespoonful each of finely chopped onion and parsley. Moisten two cups of stale bread crumbs with two tablespoonfuls of melted butter and a little hot water. Season with a tablespoonful of salt, one- fourth teaspoonful of paprica and a tablespoonful of currant jelly. Stuff the pigeons, and truss well with twine. Place in a saucepan two tablespoonfuls of but- ter. When hot, brown the pigeons in it, then stir into it two tablespoonfuls of flour, and gradually three cups of boiling water. When smooth, add a small onion, two carrots and two stalks of celery, one tea- spoonful of salt, six peppercorns. Cook very slowly, tightly covered, for one hour and a quarter, or till they seem tender. Serve the pigeons on slices of toast. Strain and thicken the gravy and serve separately.