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Boiled Pigeons

4 servings

Ingredients

• 4 pcs pigeons
• water (a little)
• 1 tsp salt
• 3 pcs peppercorns
• 0.5 pcs bay leaf
• 1 pcs carrot
• 1 pcs parsley root
• butter (a little)
• rice (as needed)

Instructions

1. Place 4 prepared pigeons in enough boiling water to just cover them.
2. Add 1 teaspoon of salt, 3 peppercorns, ½ bay leaf, 1 carrot, 1 parsley root, and a piece of butter.
3. Cook slowly until tender for ¾ – 1 hour.
4. Serve with fricassee sauce or fine vegetables.
5. For invalids, serve with the broth, prepared without spices.
6. You can also let rice swell thickly in the broth and serve it with the pigeon.

Modernized from a treasured 19th-century German cookbook.