Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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
- a pound of butter
- two eggs
- lemon peel
Directions
Truss and season the pigeons with pepper and salt ; and having stuifed them with a mixture of their own livers, shred with beef suet, bread crumbs, parsley, marjoram, and two eggs, sew them up at both ends, and put them into the jug, the breast downwards, with half a pound of butter. Stop up the jug, so that no steam can get out ; then set them in a pot of water to stew. They will take two hours and more in doing, and they must boil all the time. When s'.ewed enough, take them out of the gravy, skim off the fat clean ; put a spoon- ful of cream, a little lemon peel, an anchovy shred, a few mushrooms, add a little white wiiie to the gravy, and having thickened it with butter and flour, and dished up the pigeons, pour the sauce over them. Garnish with sliced lemon.