Name: Braised pigeons and cabbage
Yield: To Serve Four
Cuisine: United Kingdom
Ingredients: knob of butter mashed with 1 teaspoon of flour; 1 firm white cabbage; 1 stick celery, chopped; 2 onions, chopped; 4 rashers streaky bacon; thyme, bayleaf; 3 allspice; 3 cloves; salt and pepper; 1 glass red wine; 50 g (2 oz) butter; 4 pigeons flour; grating of nutmeg

Preparation info

To Serve
Four

Difficulty
Medium

Appears in

British Cooking

By Caroline Conran

Published 1978

About

Ingredients

4 pigeons flour
50 g (2 oz) butter
4

Method

Dust the pigeons with flour. Melt the butter in a heavy ovenproof casserole and fry the bacon rashers, cut in strips, for a few minutes to extract some of their fat. Remove with a slotted spoon and keep on one side. Now fry the pigeons in the same casserole, browning them on all sides. Remove them to a plate and add the chopped onions and celery to the pan. Let them soften for 10 minutes over a

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Braised pigeons and cabbage

Ingredients

Method

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