What's for Dinner!? Pigeon Dumplings or Puddings
The Economical Cook Book (1890s)
Directions for Cookery in Its Various Branches (1840)
Tenth Edition, with improvements and supplementary receipts
Miss Leslie
Pigeon Dumplings or Puddings
4 Pigeons
Chopped Oysters
Pepper and Salt
Mace
Nutmeg
Suet Paste
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.
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