Thursday, November 26, 2009

..a day to feast...

In honor of this day of turkey corpse feasts, I would like to leave you with delightful little recipe from a cookbook that is very dear to my heart.
For those with small budgets the "Chas Addams Half-Baked Cookbook" gives us Stewed Pigeons.

 Carefully pluck 1/2 dozen pigeons, rinse them, wipe them with a wet towel and cut off their little heads and feet: in draining their small bodies, take care not to break the delicate entrails; save the heart, liver and gizzards.  Put 2 tablespoons of butter in a saucepan, let it get smoking hot and then put in the pigeons and brown them: dust them over with one tablespoon of flour,  then cover with boiling water. Season with salt and pepper and simmer until nice and tender. Meantime, gather enough peas to fill a pint measure. When pigeons are tender put the peas in the pan and cook until peas are tender. Serve in deep dish on bed of peas. 

Somewhat gloomily yours,
Cat Addams

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