Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!logbridge.uoregon.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "Amanda" Newsgroups: rec.food.recipes Subject: Collection (2) Pigeon Followup-To: rec.food.cooking Date: 22 Nov 1999 05:10:47 -0700 Organization: gate.net Lines: 50 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: Reply-To: "Amanda" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:37695 SQUAB PIE Breasts of 3 young pigeons, 1 lb apples, 8 oz chopped onions, 8 oz shortcrust pastry, 1/2 teaspoonful of sugar, seasoning. Grease a pie dish, place the onions in it and sprinkle the sugar on top. Place in the pigeon breasts and cover with the slice apples. Season. Make a pastry lid and cook in a hot oven until the pastry is set and then lower the heat and cook for an hour. To prevent the pastry from burning cover it with a piece of greased paper. Kentish Pigeons in a Pot with Plums main dishes, British, plums, game 25 g butter 1 tablespoon vegetable oil 4 young pigeons; prepared 2 teaspoons plain flour 1 medium onion; chopped 2 cloves 1 tablespoon fresh mixed herbs *; chopped 100 ml port 450 g purple plums; halved and stoned pinch freshly grated nutmeg * such as rosemary, sage, thyme. Preheat oven to 170 C / 325 F / Gas 3. Heat the butter and oil in a large frying pan. Coat the pigeons lightly in the flour, shaking off any excess, then add to the pan and fry, turning occasionally, until lightly browned on all sides. Transfer to an ovenproof casserole. Stir the onion into the frying pan and fry gently until beginning to soften. Spoon over the pigeons, then sprinkle the cloves and herbs over the top. Stir the port into the frying pan, bring to the boil, then pour over the pigeons. Arrange the plums over the top. Cover tightly and bake for 1 1/2 hours until the pigeons are tender. Transfer the pigeons and plums to a warmed serving platter. Boil the juices for 2-3 minutes to thicken them and concentrate the flavour. Add the nutmeg, then pour over the pigeons. Serve at once. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.