Potted Pigeons

Ingredients

• 6 pigeons
• 1 quart boiling water
• 4 cup butter
• V4 cup flour
• Pork fat
• Salt
• pepper
• Dry toast
• Parsley

Method

1. 1

   Clean, stuff, and truss pigeons, place upright in stewpan, and add water.

2. 2

   Cover and cook slowly 3 hours or until tender; or cook in slow oven (300° F.) in covered baking dish.

3. 3

   Remove from water, cool slightly, sprinkle with salt and pepper, dredge with flour, and brown entire surface in pork fat.

4. 4

   Make a sauce with butter and flour cooked together and stock remaining in pan; there should be 2 cups.

5. 5

   Place each bird on slice of toast and pour gravy over all.

6. 6

   Garnish with parsley.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 146. The excerpt below is the record exactly as published.

POTTED PIGEONS 6 pigeons Pork fat 1 quart boiling water in which 4 cup butter celery has been cooked V4 cup flour Salt, pepper Dry toast Flour Parsley

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