Potted Pigeons

Ingredients

• spread a layer of thinly sliced bacon
• dice 1 carrot
• 1 onion
• 1 teaspoonful of salt
• 1 teaspoonful of chopped parsley
• sufficient water to cover

Method

1. 1

   After dressing and trussing the birds, lay them on a layer of bacon, add diced carrot and onion, salt, parsley, and enough water to cover.

2. 2

   Cover tightly and simmer until tender, adding more water if necessary.

3. 3

   Serve on toast with or without gravy.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 69. The excerpt below is the record exactly as published.

Potted Pigeons Unless the pigeons are very young, they are best stewed. After dressing and trussing the birds, spread a layer of thinly sliced bacon in the bottom of the pan, lay the pigeons on this with breasts up, dice 1 carrot and 1 onion and add them with 1 teaspoonful of salt, 1 teaspoonful of chopped parsley and suffi- cient water to cove

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