Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Mace | 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 pounds of flour
- a pound of suet to two pounds of flour
- a piece of butter rolled in flour
- four pigeons
- one pigeon on each sheet of the paste
- pepper
- salt
- mace
- nutmeg
Directions
Take four pigeons and stuff them with chopped oysters, seasoned with pepper, salt, mace, and nutmeg. Score the breasts, and loosen all the joints with a sharp knife, as if you were going to carve them for eating; but do not cut them quite apart. Make a sufficient quantity of nice suet paste, allowing a pound of suet to two pounds of flour; roll it out thick, and divide it into four. Lay one pigeon on each sheet of the paste with the back downwards, and put at the lower part of the breast a piece of butter rolled in flour. Close the paste over the pigeon in the form of a dumpling or small pudding; pouring in at the last a very little cold water to add to the gravy. Tie each dumpling in a cloth, put them into a pot of hot water, and boil them two hours. Send them to table with made gravy in a boat.
Partridges or quails may be cooked in this manner; also chickens, which must be accompanied by egg sauce. These dumplings or puddings will be found very good.