Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Pigeons
1 1/2 pt Water or stock
1 Stalk celery, chopped
1 sl Salt pork
2 tb Butter
2 tb Flour
Salt and pepper

Clean and truss the birds as for roasting. Chop up the pork, fry out
the fat and brown the bids. Put pigeons in a casserole, add celery,
seasoning and stock. Cover closely and cook about 2 hours. Put birds
on serving dish, thicken gravy with flour and butter rubbed together.
Remove celery, and pour gravy over birds. Many of the recipes in this
collection did not contain amounts or oven temperatures. I have typed
them in as they appear in the book, typos and all.

Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered
by Carolyn Shaw 5-95
Submitted By CAROLYN SHAW On 06-10-95

Browse by categories