Preparation info
  • Serves


    • Difficulty


Appears in

By Patience Gray and Primrose Boyd

Published 1957

  • About

This is ideally a braise to be carried out in a lidded cauldron suspended from an old-fashioned chimney iron over a wood fire. The cauldron, if not copper, can well be an enamelled-iron preserving pan fitted with a contrived lid.


  • a piece of cooked ham
  • pigeon
  • a lump of butter
  • egg


Remove the fat from a piece of cooked ham, cut it into pieces, and melt it in the suspended cauldron. When it is sizzling, put in the pigeon, which should be ready trussed and stuffed with a lump of butter as large as an egg. Turn it about, brown