Pigeons Stewed in Broth

#216
Main Course

Original Recipe Card

Original recipe card for Pigeons Stewed in Broth

Ingredients

  • 2 slices Bacon
  • 1 (sliced) Carrot
  • 1 (sliced) Onion
  • 1 teaspoon Sugar
  • 1/2 teaspoon Parsley

Instructions

  1. Tie the pigeons in shape; place slices of bacon at the bottom of a stew pan.
  2. Lay in the pigeons, all their breasts uppermost.
  3. Add the carrot, onion, sugar, and parsley and pour over enough water to cover them.
  4. Put in some thin slices of bacon over the tops of the pigeons, cover them as closely as possible, add more water when necessary.
  5. Let them simmer till they are tender.
  6. Serve each on a slice of buttered toast, with a border of spinach.