Potted Pigeons

Ingredients

• a dozen pigeons
• layer of sliced onion
• a tablespoonful of mixed whole spice
• cover them with vinegar
• a bay leaf
• a blade of mace
• a dozen cloves
• a teaspoonful of whole allspice
• a pint of clear soup

Method

1. 1

   Clean pigeons, layer with onion and spices in a jar, cover with vinegar, let stand overnight, drain.

2. 2

   In a saucepan, layer bacon and onion, add pigeons and spices, cover and cook slowly for an hour.

3. 3

   Add soup, cook an hour longer, remove birds, strain sauce, skim fat, and keep birds in jar with sauce.

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 19. The excerpt below is the record exactly as published.

Potted Pigeons. — A jar of pigeons is a very convenient thing to have in the house when friends arrive unexpectedly. Clean a dozen pigeons thoroughly. Put into a wide, short jar a layer of sliced onion ; add the pigeons, and strew over them a tablespoonful of mixed whole spice ; cover them with vinegar, and let them stand over night; drain. Put into a saucepan a layer of sliced bacon, and strew over it a thin layer of chopped onion ; add the pigeons, and a bay leaf, a blade of mace, a dozen cloves, and a teaspoonful of whole allspice ; cover, and allow them to cook slowly an hour ; then add a pint of clear soup

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