Ingredients
- 3 pigeons
- 1 teaspoon grated lemon rind
- 1 oz dripping
- 1 oz butter
- 2 onions, sliced
- 4 tablespoons flour
- Bouquet garni
- ½ pt stock
- 6 cloves
- ¼ pt vinegar
- 3 whole allspice
- ½ pt red wine, cider or beer
- ½ teaspoon pepper
- forcemeat balls
- 2 teaspoons salt
Method
Joint the meat and fry the pieces in the dripping until lightly browned. Put in a deep casserole with the onion and seasonings. Melt the butter in a pan and add the flour. Mix well and stir in the liquids. Stir until boiling and then pour over pigeons. Cover and cook in a slow oven for 4 – 5 hours.
Serve with fried forcemeat balls and red current jelly.
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