Pigeon Casserole Recipe
Ingredients
| 4 rashers fat bacon, rinded and diced | ||
| Butter | 1 Ounce | |
| 4 small pigeons, plucked and cleaned | ||
| Onions | 2 Small, peeled | |
| 1 carrot, peeled and sliced | ||
| Mushrooms | 4 Ounce, washed | |
| Flour | 2 Ounce | |
| Stock | 1 Pint | |
| Ground black pepper | 1 To taste | |
| Breadcrumbs | 4 Ounce (Forcemeat balls:) | |
| Suet | 2 Ounce (Forcemeat balls:) | |
| Parsley | 1 Tablespoon, finely chopped (Forcemeat balls:) | |
| Grated rind 1/2 lemon | ||
| Ground black pepper | 1 To taste (Forcemeat balls:) | |
| Beaten egg to bind | ||
| Salt | To Taste | |
| Salt | To Taste | |
Directions
Fry the bacon in heated butter until brown, remove to a casserole.
Remove the feet from pigeons, fry until brown, place in the casserole.
Fry the onions, carrot and mushrooms lightly, drain and remove to the casserole.
Stir in flour to frying pan, heat gently until brown, stirring all the time.
Add the stock, season to taste and bring to the boil and pour into casserole.
Cover and cook in the oven until tender.
Mix up ingredients for forcemeat and form into small balls, add to the casserole and cook for a further 15 minutes.
Serve garnished with triangles of toast or fried bread, if liked, and chopped parsley.
Remove the feet from pigeons, fry until brown, place in the casserole.
Fry the onions, carrot and mushrooms lightly, drain and remove to the casserole.
Stir in flour to frying pan, heat gently until brown, stirring all the time.
Add the stock, season to taste and bring to the boil and pour into casserole.
Cover and cook in the oven until tender.
Mix up ingredients for forcemeat and form into small balls, add to the casserole and cook for a further 15 minutes.
Serve garnished with triangles of toast or fried bread, if liked, and chopped parsley.
Chef
