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Ingredients.
3 Wood Pigeons, plucked and drawn.
Salt and Pepper.
A dash of Worcestershire Sauce.
2 to 3 tablespoons of melted butter.
Method.
1. Clean the Pigeons.
2. Put them in a pan, cover with water and boil until the meat is leaving the bones.
3. Remove from the heat and, when cool enough to handle, carefully remove the bones.
4. Put the bones back into the saucepan and boil until the water has reduced to about a cup full.
5. Mince the meat finely.
6. Season with salt, pepper and Worcestershire Sauce. Moisten with stock from the bones and a little of the melted butter.
7. Press into ramekins and run a layer of melted butter over the top to seal each ramekin.
This will keep in the fridge for one month.
Once opened it should be used within two days.
3 Wood Pigeons, plucked and drawn.
Salt and Pepper.
A dash of Worcestershire Sauce.
2 to 3 tablespoons of melted butter.
Method.
1. Clean the Pigeons.
2. Put them in a pan, cover with water and boil until the meat is leaving the bones.
3. Remove from the heat and, when cool enough to handle, carefully remove the bones.
4. Put the bones back into the saucepan and boil until the water has reduced to about a cup full.
5. Mince the meat finely.
6. Season with salt, pepper and Worcestershire Sauce. Moisten with stock from the bones and a little of the melted butter.
7. Press into ramekins and run a layer of melted butter over the top to seal each ramekin.
This will keep in the fridge for one month.
Once opened it should be used within two days.
