Potted pigeons^

1 servings

Ingredients

Quantity Ingredient
4 Pigeons
1½ pint Water or stock
1 Stalk celery, chopped
1 slice Salt pork
2 tablespoons Butter
2 tablespoons Flour
Salt and pepper

Directions

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

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