Label
All
0
Clear all filters

Pigeon and Ayrshire Bacon

Rate this recipe

Preparation info
  • 4

    Servings
    • Difficulty

      Easy

Appears in
Broths to Bannocks: Cooking in Scotland 1690 to the Present Day

By Catherine Brown

Published 1990

  • About

Ingredients

  • 4 tablespoons oil
  • 4 × 12 oz (350 g) pigeons, trussed

Method

Cooking

Heat the oil in a casserole and brown the pigeons lightly. Remove, add the vegetables and toss for a few minutes. Add the bay leaf and thyme, and put the pigeons on top, breast side down. Season. Cover and cook slowly, preferably in a slow oven. Baste throughout the cooking and turn the pigeons onto their backs half-way through the cooking. Leave th

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title