Potted Pigeons

Ingredients

• Draw and clean.
• 1 large onion
• a few slices of carrot.
• salt
• pepper
• a pinch of herbs tied in a cloth.
• several slices of salt pork.

Method

1. 1

   Clean pigeons and tie legs to tail.

2. 2

   If old, soak in spiced vinegar.

3. 3

   Stuff with seasoned bread crumbs.

4. 4

   Fry pork and onion, then brown pigeons.

5. 5

   Simmer in stock until tender, thicken broth, strain over pigeons, and serve hot.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 16. The excerpt below is the record exactly as published.

POTTED PIGEONS.—Draw and clean. Break the leos just above the feet, leave enough below the joint to tie down to the tail, wash and wipe. If old, cover them with vinegar, spiced and flavored with onions, and let stand several hours. This makes them tender. Drain and wipe, stuff with bread crumbs, highly seasoned and moistened with butter. Dredge with salt, pepper and flour. Fry several slices of salt pork, cut 1 large onion fine and fry in the pork fat. Put the crisp fat in a stewpan, add the fried onion, then brown the pigeons all over in the fat left in the pan. Put them in the stewpan, add boiling water or stock enough to half cover them, add a pinch of herbs tied in a MEAT, POULTRY AND GAME. 45 cloth, and a few slices of carrot.

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