Liturgical Year : Recipes : Stuffed Pigeons

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:

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Food Categories (2)

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Feasts (3)

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