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Ingredients
•3 pigeons
•1 teaspoon grated lemon rind
•1 oz dripping
•1 oz butter
•2 onions, sliced
•4 tablespoons flour
•Bouquet garni
•½ pt stock
•6 cloves
•¼ pt vinegar
•3 whole allspice
•½ pt red wine, cider or beer
•½ teaspoon pepper
•forcemeat balls
•2 teaspoons salt
Method
Joint the meat and fry the pieces in the dripping until lightly browned. Put in a deep casserole with the onion and seasonings. Melt the butter in a pan and add the flour. Mix well and stir in the liquids. Stir until boiling and then pour over pigeons. Cover and cook in a slow oven for 4 – 5 hours.
Serve with fried forcemeat balls and red current jelly.
•3 pigeons
•1 teaspoon grated lemon rind
•1 oz dripping
•1 oz butter
•2 onions, sliced
•4 tablespoons flour
•Bouquet garni
•½ pt stock
•6 cloves
•¼ pt vinegar
•3 whole allspice
•½ pt red wine, cider or beer
•½ teaspoon pepper
•forcemeat balls
•2 teaspoons salt
Method
Joint the meat and fry the pieces in the dripping until lightly browned. Put in a deep casserole with the onion and seasonings. Melt the butter in a pan and add the flour. Mix well and stir in the liquids. Stir until boiling and then pour over pigeons. Cover and cook in a slow oven for 4 – 5 hours.
Serve with fried forcemeat balls and red current jelly.
