Name: Stewed Pigeons
Cuisine: American
Ingredients: 5 or more slices of corned pork; 1 while in a pot so that the fat comes out and it begins to brown a little; 1 thyme; 1 little flour

Original Recipe

Clean and stuff with onion dressing, thyme, etc.,--do not sew up; take five or more slices of corned pork, let it fry a while in a pot so that the fat comes out and it begins to brown a little; then lay the pigeons all around in the fat, leaving the pork still in; add hot water enough to partially cover them; cover tightly and boil an hour or so until tender; then turn off some of the liquid, and keep turning them so they will brown nicely; then heat and add the liquor poured off; add extra thyme, pepper, and keep turning until the pigeons and gravy are nicely browned. Thicken with a little flour, and serve with the gravy poured over them; garnish with parsley.

5 or more slices of corned pork
1 while in a pot so that the fat comes out and it begins to brown a little
1 thyme
1 little flour

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1

Clean and stuff with onion dressing, thyme, etc.,--do not sew up; take five or more slices of corned pork, let it fry a while in a pot so that the fat comes out and it begins to brown a little; then lay the pigeons all around in the fat, leaving the pork still in; add hot water enough to partially cover them; cover tightly and boil an hour or so until tender; then turn off some of the liquid, and keep turning them so they will brown nicely; then heat and add the liquor poured off; add extra thyme, pepper, and keep turning until the pigeons and gravy are nicely browned.
2

Thicken with a little flour, and serve with the gravy poured over them; garnish with parsley.

Original Recipe

Ingredients

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