Pigeon Soup

PIGEON WITH SPINACH AND CREAM

                                                                                                                                                   2 whole pigeons                                                                                                                     4-6 sprigs parsley                                                                                                                  1/2 cupful of bread crumbs                                                                                                     2 quarts water                                                                                                                       1/2 cup spinach, chopped fine                                                                                                1 pint cream                                                                                                                          salt to taste                                                                                                                              a pinch of mace

Place pigeons in water, bring to boil, and simmer for three hours. Strain, and cut up the pigeon meat into small pieces. Add meat to liquid, along with parsley, and spinach and bring to simmer. Season with salt and mace. Mix breadcrumbs in cream, then add to mixture and simmer for fifteen minutes.

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A favorite recipe of Thomas Jefferson, served at his home at Monticello.

Michael Patrick McCarty

256 thoughts on “Pigeon Soup”

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A Journal of Honest Food, Freedom, and The Natural World