Braised Pigeons with Celery Sauce

Preparation info

  • For


    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 4 young pigeons
  • flour
  • 2 heads celery
  • 2


Cut the celery into half-inch pieces and chop the onions coarsely. Cut the bacon into rough dice. Heat the butter in a flameproof casserole, add the bacon, and when it is sizzling brown the pigeons, dusted in flour, in the fat for a few minutes, until they are coloured on every side. Remove them to a plate and put the vegetables into the casserole to sweat, covered, for a few minutes. Lay the p