Hungarian Stuffed Pigeons
|Lard||3 1⁄2 Ounce|
|Milk||2 Cup (32 tbs) (1 Gill)|
|Ground black pepper||To Taste|
Pluck and draw pigeons; lift the skin off breast and joints carefully in preparation of stuffing.
Season the inside with ground pepper and marjoram.
Have ready 3 hard boiled eggs, chop the bacon into tiny cubes and fry.
Beat the butter with one whole egg and one yolk until smooth.
Add the rolls soaked in milk and well squeezed, the 3 hard boiled eggs, finely chopped, the fried bacon, salt and pepper; and finely chopped parsley and knead it well together.
Stuff the pigeons evenly with this mixture.
Truss legs with twine.
Roast in hot lard, adding the bacon fat, in a medium hot oven.
Take from the oven, and allow to stand for about 10-15 mins.; split each pigeon, arrange on the top of a heap of rice, sprinkle with the gravy and garnish with potato crisps.