Stewed pigeons (heirloom)

Yield: 1 servings

Measure Ingredient
1 method only

Clean and stuff with onion dressing, thyme, etc. Do not sew up; take five or more slices of salt pork, let it fry awhile in a pot so that the fat comes out and it begins to brown a little; then lay the pigeons all around in the fat, leaving he pork still in; add hot water enough to partially cover them; cover tightly and boil and hour or so until tender; then turn off some of the liquid and keep turning them so they will brown nicely; then heat and add the liquor poured off; add extra thyme, pepper, and keep turning until the pigeons and gravy are nicely browned. Thicken with a little flour, and serve with the gravy poured over them; garnish with parsley.

From The White House Cookbook (1929) MMed by Dave Sacerdote, 3/96

NYC Nutrilink: N0^00000

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