URGENT! Make a gift that will be doubled. We have $9,931 left to match by December 1st.
Click here to advertise on CatholicCulture.org

Catholic Recipe: Stuffed Pigeons

    INGREDIENTS

  • 4 plump pigeons
  • 1-1/4 cup bread crumbs
  • 1/2 teaspoon marjoram
  • 1 chopped onion
  • 1/2 cup hot water
  • 1 sliced lemon
  • 6 Tablespoons butter
  • 4 slices bacon
  • Salt and pepper to taste
  • Details

  • Serves: 4
  • Prep Time: 1 hour, 15 minutes
  • Difficulty: • • • •
  • Cost: $$$$
  • For Ages: 21+
  • Origin:

Traditionally roast pigeon or partridge was served on Ascension Day. The live pigeons symbolized Christ going up to heaven, on Ascension Day.

DIRECTIONS

Clean pigeons thoroughly and wash. Cut off wing tips. Brush with butter, sprinkle with salt and pepper to taste.

Mix all ingredients except bacon; blend thoroughly. Stuff pigeons and skewer. Wrap slice of bacon around each. Roast in medium oven about 20 minutes until brown and tender. Baste occasionally. Add 1/2 cup of hot water. Roast 10 minutes more. Serve hot with lemon slices. Serves 4.

Recipe Source: Family Customs: Easter to Pentecost by Helen McLoughlin, The Liturgical Press, Collegeville, Minnesota, 1956
Fall 2014 Campaign
Subscribe for free
Shop Amazon
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

Art and theology, beauty and truth, work together in the New Evangelization November 21
Anatomy of Conversion November 21
Anatomy of Conversion November 21
It is a failure of mercy to deny sin November 20
Yesterday's news, tomorrow November 20

Top Catholic News

Most Important Stories of the Last 30 Days