Potted Pigeon
Ingredients
Directions
Clean the pigeons.
Fry the salt pork until crispy.
Fry the pigeons until brown.
Stuff the pigeons with dressing.
Place the stuffed pigeons in a pot and add enough water to cover them.
Let them simmer until tender.
Take the pot liquor and thicken it to make gravy.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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