Casserole of Pigeons from The Times Cookery Book by Katie Stewart
Remove any feathers and stubbly bits from the pigeons and put the birds into 1 oz (25 g) melted butter in a large casserole. Fry for 5–10 minutes, turning to brown on all sides. Remove the...
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Cooking tools:
- Baking dish
- Stove
- Tongs
Ingredients
- ½ lb (225 g) new carrots
- 3 oz (75 g) butter
- ½ lb (225 g) button mushrooms
- 2 medium onions
- 4 pigeons, cleaned and drawn
- freshly milled pepper
- salt
- juice of ½ lemon
- 2 pieces finely pared lemon rind
- bouquet garni
- 1 oz (25 g) flour
- 1 pint (6 dl) chicken stock
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