Potted Pigeons

Thomas J. Murrey. Luncheon, 1888

A jar of pigeons is very convenient thing to have in the house when friends arrive unexpectedly. Clean a dozen pigeons thoroughly. Put into a wide, short jar a layer of sliced onion; add the pigeons, and strew over them a tablespoonful of mixed whole spice; cover them with vinegar, and let them stand over night; drain. Put into a saucepan a layer of sliced bacon, and strew over it a thin layer of chopped onion; add the pigeons, and a bay leaf, a blade of mace, a dozen cloves, and a teaspoonful of whole allspice; cover, and allow them to cook slowly an hour; then add a pint of clear soup; cover, and allow them cook an hour longer; remove the birds, strain the sauce, and skim off the fat. Put the birds in a jar, add the sauce, and keep in a cool place until wanted.

When birds of almost all kinds are reasonable in price, they are invariably at their best; and families should liberally patronize them, as they are a most acceptable change from a monotonous diet of meats fresh from the butcher.

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