Ingredients
- a cup of water to keep them from burning
- a tablespoonful of butter
Directions
Put the pigeons into a pot with a cup of water to keep them from burning, and a tablespoonful of butter for each one. Shut the lid down tightly and subject to a slow heat until they are of a nice dark brown. Once in a great while turn them, and see that each is well wet with the liquor. Take them out and cover in a warm place — a colander set over a pan of hot water is best — while you make the gravy. Chop the gib- lets of the pigeons very fine, with a little onion and parsley. Put into the gravy, pepper and salt, boil up and thicken with browned flour.
504 GAME.
Return the pigeons to the pot, cover again tightly, and cook slowly until tender. If there should not be liquor enough in the pot to make the gravy, add boiling water before the giblets go in.