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Recipe by: guyliane
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See below ingredients and instructions of the recipe
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 bids. 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. Many of the recipes in this
collection did not contain amounts or oven temperatures. I have typed
them in as they appear in the book, typos and all.
Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered
by Carolyn Shaw 5-95
Submitted By CAROLYN SHAW On 06-10-95
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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