Recipe

Two Vintage Recipes For The Price Of One Roast Pigeon Corn Pudding Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 5 months, 1 week ago Aunt Matilda's Selected Receipts" is a tiny booklet that was given away with the purchase of 10 bars of Dobbins' Electric Soap. This copy was printed by I.L. Cragin & Co, Philadelphia, in 1879 Prep:10m Cook:10m Servings:9	Mystic_rive
	pigeons arent native to the americas they were first brought over from europe to canada in the 1600s primarily for cooking they are reportedly delicious

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Ingredients

Roast Pigeon--

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Clean, wash and dress as you would chickens; lay several in your dripping-pan, in rows; add just enough water to cover the bottom of the pan; baste three or four times with butter, after that baste often with their own gravy. Thicken the gravy with a little flour. Lay them close together on a plate, and serve with crab-apple or quince jelly

Directions

Green Corn Pudding

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Take a half a dozen ears of green sweet corn, and with a sharp pointed knife, split each row of kernels and scrape from the ear; mix with this pulp two eggs, well beaten, two tablespoonfuls of sugar, one tablespoon of butter, one saltspoon of salt, half a pint of sweet cream (or or milk with an extra spoonful of butter), and one dozen crackers, pounded fine. Mix well together and bake two or three hours. Use the corn raw

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