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
Subscribe for free
Shop Amazon
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

Using the figure of Pope Francis for evangelization 18 hours ago
If Catholic priests never preach on sexual morality, be suspicious 19 hours ago
On Bishops and Jesuits, Saints and Angels September 30
Bishop Finn in Kansas City: Not quite up to date? September 30
Oh, that sort of misconduct September 29

Top Catholic News

Most Important Stories of the Last 30 Days
Cardinals criticize Kasper proposal, escalating debate on remarriage/Communion CWN - September 18
Cardinal Parolin: UN must protect innocents from Islamic State CWN - September 30