Stewed Pigeons
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- pigeons
- whole sage leaves
- fat-and-lean prosciutto
- olive oil
- butter
- broth
- lemon
- toasted bread
- salt and pepper
Instructions
- Garnish the pigeons with whole sage leaves and set them over thin prosciutto slices, seasoned with oil, salt and pepper (salt sparingly).
- Brown them, add a knob of butter, and cook to doneness with broth.
- Squeeze a lemon (or verjuice in season) over them and serve on slices of toasted bread with their juices.