pescatariannut-freeegg-freesoy-freeshellfish-free
Potted Pigeons
From The Landmarks club cook book, 1903
Serves 4
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 30. The excerpt below is the record exactly as published.
POTTED PIGEONS. Stuff, salt, season with salt and pepper, roll in flour, brown in salt pork fat, put in stew-pan and cover with brown gravy, cook till tender. Brown two tablespoons of butter, add two tablespoons of flour, brown, pour on one pint hot water, cover the pigeons ; add half spoon Worcestershire sauce
Cook this with the app: pantry check, scaling, and the assistant.