Two Vintage Recipes For The Price Of One Roast Pigeon Corn Pudding
From mystic_river1 16 years agoIngredients
- roast Pigeon-- shopping list
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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 shopping list
How to make it
- 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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