My Pet Recipes, Tried and True / Contributed by the Ladies and Friends of St. Andrew's Church, Quebec

by Various

STEWED PIGEONS.

MRS. HARRY LAURIE.

For two pair of pigeons stuff first with bread, summer savory, butter, pepper, salt. Put eight or nine slices of fat pork, in an iron pot to fry, until the pork is well browned, then take it out and put in the pigeons and let brown thoroughly, keep turning to prevent burning. Then add one pint of stock, season if required, put back slices of pork and let stew for an hour and a half (at least) quietly. If gravy is not thick enough, add a tablespoon of brown flour. About quarter of an hour before done, put in a can of green peas—Then serve.