Potted Pigeon

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Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

  • 3 pigeons
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper
  • 4 oz/100 g clarified butter

Method

Skin the pigeons and clean them. Put into a saucepan with just enough water to cover and simmer until the meat leaves the bones easily. Take the meat from the bones and mince it finely. Put the bones back into the cooking liquid and simmer until the liquid is reduced to ½ pint/250ml. Season the minced meat with sauce, salt and pepper. Moisten with the bone stock and a little of the butter. Press the mixture into pots and cover with remaining butter.

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