Potted Pigeons
- 4 pigeons
- 1 1/2 pints water or stock
- 1 stalk of celery
- 1 slice fat salt pork
- 2 Tbsps butter
- 2 Tbsps flour
- Salt and pepper
Clean and truss the birds as for roasting. Cut the pork into dice. Try out the fat. Brown the birds in it. Put them in a casserole or baking-dish. Add the celery, seasoning and stock. Cover closely. Cook about 2 hours. Remove the pigeons to the serving dish. Thicken the gravy with butter and flour rubbed smoothly together. Pour the gravy over the birds, first having removed the celery.
Submitted by Jul 29, 2009
15 min
30 min
45 min