Pigeon Casserole

Ingredients

• three or four pigeons
• a half cup of olive oil
• one chopped onion
• a clove of garlic
• a green pepper
• some parsley
• a can of tomatoes
• salt
• paprika
• cayenne
• a tablespoonful of finely minced salt pork
• half a cupful of sliced olives
• a can of bouillon
• a pint of good stock
• a tablespoon of browned flour
• grated Parmesan cheese

Method

1. 1

   Marinate pigeons in olive oil for 10 minutes.

2. 2

   Drain oil and chop onion, garlic, green pepper, and parsley.

3. 3

   Fry until transparent, then add pigeons and sear.

4. 4

   Place in casserole with tomatoes, salt, paprika, cayenne, salt pork, olives, and stock.

5. 5

   Cover and simmer for an hour.

6. 6

   Five minutes before serving, thicken gravy with browned flour.

7. 7

   Serve with grated Parmesan cheese.

Nutrition per serving

As published

This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 34. The excerpt below is the record exactly as published.

one chopped onion, one green pepper, a table- spoonful of tomato sauce, juice of a lemon and a quarter cupful of oil. Cover closely and when brow^n, turn. Add a bit of hot water to the gravy, boil up and serve. HOT Suppose youVe just seen a Bernard Shaw BIRDS play; isn't that an excuse for something to follow, a bit out of the ordinary? Well, while the champagne is nicely cooling In Its nest of shaved Ice, you will let one of your guests read Shaw's " On Going to Church " to the others while you are cutting 83 A BACHELOR'S CUPBOARD Devils and Grills up three or four pigeons in four pieces each and mari- nating them in a half cup of olive oil for ten minutes. Drain the oil into the blazer and while " Jeems " is laying the plates — I take it you're not an impecunious bachelor — you are chopping an onion, a clove of garlic, a green pepper and some parsley. Fry in the oil until transparent, then add the pieces of pigeon and sear them all over. This is preliminary. Next get out the nice brown French casserole and put all of this in it together with a can of tomatoes, salt, paprika and cayenne to taste, a tablespoonful of finely minced salt pork, half a cupful of sliced olives, and a can of bouil- lon or a pint of good stock. Cover tightly and sim- mer an hour; it takes time, but it's worth the waiting. Five minutes before serving, moisten a tablespoon of browned flour with a little of the gravy, stir in and when it thickens it's ready. Pass with this, grated Parmesan cheese

Cook this with the app: pantry check, scaling, and the assistant.