Potted Pigeons
4 Pigeons
1 1/2 pt Water or stock
1 Stalk celery; chopped
1 sl Salt pork
2 tb Butter
2 tb Flour
Salt and pepper
Clean and truss the birds as for roasting. Chop up the pork, fry out the fat and
brown the birds. Put pigeons in a casserole, add celery, seasoning and stock.
Cover closely and cook about 2 hours. Put birds on serving dish, thicken gravy
with flour and butter rubbed together. Remove celery, and pour gravy over birds.