Potted Pigeon from The Complete Book of Home Preserving by Mary Norwak
Skin the pigeons and clean them. Put into a saucepan with just enough water to cover and simmer until the meat leaves the bones easily. Take the meat from the bones and mince it finely. Put the bon...
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Ingredients
- 1 teaspoon Worcestershire sauce
- 3 pigeons
- Salt
- pepper
- 4 oz/100 g clarified butter
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