A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Do not sew up after stuffing. Keep turning them so they will brown nicely. Garnish with parsley.
Preserved exactly as written in the original source
Clean and stuff with onion dressing, thyme, etc.—do not sew up
Take five or more slices of corned pork, let it fry a while in a pot so that the fat comes out and it begins to brown a little
Lay the pigeons all around in the fat, leaving the pork still in
Add hot water enough to partially cover them
Cover tightly and boil an hour or so until tender
Turn off some of the liquid, and keep turning them so they will brown nicely
Heat and add the liquor poured off
Add extra thyme, pepper, and keep turning until the pigeons and gravy are nicely browned
Thicken with a little flour
Serve with the gravy poured over them
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
Garnish with parsley
