Potted Pigeon

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 3 pigeons
  • Worcester sauce, if liked
  • Pepper and salt
  • Bone stock from pigeons
  • Melted butter


    Skin and clean the pigeons. Place in a pan and cook till meat begins to leave the bones. Take off fire, remove bones and mince meat finely. Put bones back in pan and boil till water has reduced to one cupful. Add all seasonings, moisten with bone stock and a little melted butter. Boil or bake small heatproof pots or jars to sterilise. Press in the meat mixture, and knock out any air pockets. Cover with melted butter, preferably clarified.