Potted Pigeons Or Birds. Recipe

Potted pigeons or birds is a classic recipe that dates back centuries. It was a popular dish in medieval times and is still enjoyed today. This recipe involves boiling the birds, seasoning them, and then baking them with a crust. The end result is a flavorful and succulent dish that is perfect for a special occasion or a hearty family meal.

Before we jump into the recipe, let's talk about the history and some fun facts about potted pigeons or birds. In the past, pigeons were a common source of meat, and they were often caught and used for culinary purposes. Potted meat was a method of preserving meat before refrigeration was available. It involved cooking the meat, sealing it in a pot with fat, and allowing it to cool. This preserved the meat and allowed it to be stored for a longer period.

Now, let's move on to the recipe for potted pigeons or birds:

Ingredients:
- Pigeons or birds (preferably whole)
- Chicken or vegetable broth
- Salt and pepper
- Butter
- Sweet marjoram
- Flour
- Pie crust (homemade or store-bought)

Instructions:

1. Start by picking the birds, ensuring that they are clean and free from any feathers or remaining entrails. Soak the birds in cold water for a few hours to remove any impurities.

2. Once soaked, place the birds in a large pot and cover them with chicken or vegetable broth. Boil the birds over medium heat until they are cooked through. This process is similar to preparing the birds for roasting, so give them the care and attention they deserve.

3. While the birds are boiling, prepare a crust as you would for a chicken pie. You can use a homemade crust recipe or a store-bought one if you prefer. Roll out the crust and line a baking vessel with it.

4. Once the birds are cooked, remove them from the pot and season them with salt, pepper, and bits of butter. Sprinkle a little sweet marjoram on top for added flavor.

5. Flour the birds generously, coating them on all sides. This will create a nice crust when baked.

6. Strain the water in which the birds were boiled and fill up the baking vessel two-thirds full with it. This liquid will help keep the birds moist and flavorful during baking.

7. Carefully place the seasoned and floured birds in the baking vessel on top of the liquid. Ensure they are placed whole for presentation. You can arrange them in a decorative manner if you'd like.

8. Cover the baking vessel with the prepared pie crust, making sure to cut a hole in the center to allow the steam to escape during baking.

9. Preheat your oven to 350°F (175°C) and bake the potted pigeons or birds for about one hour and a half. The crust should turn golden brown, and the filling should be cooked through.

10. Once baked, remove the potted birds from the oven and let them cool slightly before serving. Cut into portions and serve with the flavorful juices from the baking vessel.

Now that you know how to prepare potted pigeons or birds, it's worth mentioning similar recipe dishes that you might enjoy. Potted meat, which was mentioned earlier, is a similar concept where meat is cooked, preserved in fat, and then cooled. Potted shrimp is another popular dish where shrimp is seasoned and cooked in butter, then preserved in pots. Both of these dishes have similarities to the potted pigeons or birds recipe.

So, gather your ingredients and give this traditional recipe a try. Enjoy the rich and savory flavors that potted pigeons or birds have to offer, and impress your family and friends with your culinary skills!