Compote of Pigeons from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Have some pigeons ready trussed for braising, and put them in a covered stewpan with an ounce and a half of fat or butter, a bunch of herbs tied up, say a sprig of thyme, parsley, and two bayleaves...
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Cooking tools:
- Stewpan
- Stove
- Chef's knife
- Cutting board
- Butcher's twine
- Measuring spoon
Ingredients
- turnips
- vegetables
- bacon
- stock
- carrots
- squares
- button onions
- raw bacon
- bayleaves
- parsley
- thyme
- herbs
- butter
- fat
- pigeons
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