Jugged Pigeons

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 2 pigeons
  • 2 hard-boiled egg yolks
  • Pinch of nutmeg
  • Salt and pepper
  • Bunch of fresh herbs
  • Good ⅜ pint beer
  • 3 oz. soft white breadcrumbs
  • 1 oz. melted butter
  • A little grated lemon peel
  • 1 pint water
  • 1 onion
  • 1 oz butter
  • 1 oz flour


    Pluck and draw the birds. Boil the livers and chop them finely. Make a stuffing with the chopped livers, the yolks of hard-boiled eggs, nutmeg, pepper, salt, breadcrumbs, and finely-chopped suet or melted butter. Mix well together. Stuff the birds, and place them in the top of a double saucepan with the water, peeled and sliced onion, the sweet herbs, and the beer. Cover with a close fitting lid and place on the bottom pan, which should be kept three-quarters full with boiling water (and when refilling, fill from kettle of boiling water), and allow the pigeons to stew until tender. This will take 1½-2 hours.

    Strain off the gravy. Melt the butter in a saucepan, add the flour, stir well and dilute with one pint of the pigeon broth, and bring to the boil. Stir, and, when thickened, pour over pigeons.