Pigeons Stewed In Broth Recipe

Clean, singe, and truss the pigeons in the same manner as fowls. Cut as many slices of bacon as pigeons into bits; put into a saucepan with a sliced onion, brown slightly, then put in the pigeons, a sprig or two of parsley, and a bay leaf; half cover with water or light stock and let simmer until tender, turning once or twice and adding salt and pepper and more liquid if needed. When tender, cut and draw the threads with which the birds were trussed, and dispose the pigeons in nests of hot spinach arranged on slices of toast. Garnish with stuffed olives. Remove the fat from the broth, thicken it with flour smoothed in water, strain and use as a sauce.

Pigeons In A Casserole Recipe

See chicken in casserole.

Broiled Squabs

Split the squabs through the back and breast, brush with melted butter, or lay a slice of bacon on each half and set into a hot oven ten minutes. If not browned enough, finish the cooking over clear coals. Serve on slices of toast moistened with dripping in the pan.