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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Potted Pigeons
      Yield: 1 Servings
      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 birds. 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.

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Content 1998
Last Modified Sunday, 30-Jul-2006 13:23:15 EDT