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Potted Pigeons (Dark Meat)


Unless pigeons are young they should be braised or stewed in broth. Truss them carefully; place slices of bacon on the bottom of a stew-pan; lay in the pigeons side by side, their breasts up; add a carrot and onion cut into dice, a teaspoonful of sugar, and some parsley, and pour over enough stock or boiling water to cover them. Cover the pot closely. Let them simmer until they are tender, adding boiling water or stock when necessary. Serve each pigeon on a thin piece of moistened buttered toast.


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The Century Cook Book (1901).

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