http://honest-food.net/2008/05/20/meat-greet-no-2-things-that-used-to-fly/ Finding the Forgotten Feast Mon, 06 Sep 2010 22:06:48 +0000 hourly 1 http://wordpress.org/?v=3.0.1 http://honest-food.net/2008/05/20/meat-greet-no-2-things-that-used-to-fly/comment-page-1/#comment-1797 Deeba Tue, 12 Aug 2008 12:20:47 +0000 http://www.honest-food.net/?p=322#comment-1797 What a bummer...I missed this... :0( What a bummer…I missed this… :0(

]]> http://honest-food.net/2008/05/20/meat-greet-no-2-things-that-used-to-fly/comment-page-1/#comment-1220 Mrs. L Mon, 26 May 2008 18:49:11 +0000 http://www.honest-food.net/?p=322#comment-1220 This is where I wish I still had some pheasants in the freezer! This is where I wish I still had some pheasants in the freezer!

]]> http://honest-food.net/2008/05/20/meat-greet-no-2-things-that-used-to-fly/comment-page-1/#comment-1213 lanesvillelady Mon, 26 May 2008 11:44:53 +0000 http://www.honest-food.net/?p=322#comment-1213 I don't have any pigeons to try this recipe I found in a 1939 cook book but am sending it along in case someone would like to try it. POTTED PIGEONS 6 pigeons, 3 slices bacon, any stuffing, 1 diced carrot, 1 diced onion, chopped parsley, hot water or stock, 1/4 cup fat, 1/4 cup flour, buttered toast. Clean & dress pigeons, stuff, truss, and place them upright in a stew-pan on the slices of bacon. Add the carrot, onion, & parsley, cover with boiling water or stock. Cover the pot closely & let simmer 2-3 hours, until tender, adding boiling water or stock when necessary. Make a sauce of the fat & flour & 2 cups of the stock remaining in pan. Serve each pigeon on a thin piece of moistened toast and pour gravy over all! I don’t have any pigeons to try this recipe I found in a 1939 cook book but am sending it along in case someone would like to try it.
POTTED PIGEONS
6 pigeons, 3 slices bacon, any stuffing, 1 diced carrot, 1 diced onion, chopped parsley, hot water or stock, 1/4 cup fat, 1/4 cup flour, buttered toast.
Clean & dress pigeons, stuff, truss, and place them upright in a stew-pan on the slices of bacon. Add the carrot, onion, & parsley, cover with boiling water or stock. Cover the pot closely & let simmer 2-3 hours, until tender, adding boiling water or stock when necessary. Make a sauce of the fat & flour & 2 cups of the stock remaining in pan.
Serve each pigeon on a thin piece of moistened toast and pour gravy over all!

]]> http://honest-food.net/2008/05/20/meat-greet-no-2-things-that-used-to-fly/comment-page-1/#comment-1174 Heather Fri, 23 May 2008 02:20:23 +0000 http://www.honest-food.net/?p=322#comment-1174 I will definitely have to play in this round! I will definitely have to play in this round!

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