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Pigeon Casserole

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Ingredients
  Fat bacon 4 , rinded and diced
  Butter 1 Ounce
  Pigeons 4 Small, plucked and cleaned
  Onions 2 Small, peeled and sliced
  Carrot 1 , peeled and sliced
  Mushrooms 4 Ounce, washed and sliced
  Flour 2 Ounce
  Stock 1 Pint
  Freshly ground black pepper To Taste
  Salt To Taste
For forcemeat balls
  Fresh breadcrumbs 4 Ounce
  Suet 2 Ounce
  Finely chopped parsley 1 Tablespoon
  Lemon 1⁄2 , rind grated
  Beaten egg 1 (For Binding)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Meat
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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