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.
A favorite recipe of Thomas Jefferson, served at his home at Monticello.
One thought on “Pigeon Soup”
Made this recipe with some migratory band tailed pigeon with good success. Added a 1/2 cup of chopped sweet onion as well towards the end.