Historical Recipe of the Week
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7kcPbZDhM_rDfdwk_p4XoVGsPFxt51K56jNbB1-vGXmowsUUKajROLfO6n0SWrBzsXpOdtDB8DpNtFE4c9Cm7fATZh0gDmE357sPszjwU-EFyw2l0pMgDyDIJOiDcttGfDc8f3qGBbt_b/s200/willington_dovecote.jpg)
Casseroled Pigeon with Herbs and Spices
Ingredients: 4 pigeons, 12 large cloves of garlic, 4 teaspoons of chopped fresh thyme, 2 tablespoons of chopped fresh parsley, Salt and freshly milled black pepper, dripping for frying, half a pint of chicken stock, the juice of half a lemon, a large pinch of ground ginger, a pinch of saffron strands, half a teaspoon of ground cinnamon, fresh herbs to garnish.
Method:
Go to your dovecote and fetch fresh pigeons. Go to your walled garden to cut fresh herbs. Stuff the pigeons with three garlic cloves, one teaspoon of thyme and half a teaspoon of parsley. Season them with salt and pepper then brown them in fat in a casserole dish. Pour over the stock and add lemon juice, ginger, saffron and cinnamon. Cover with a lid and cook in the centre of a moderate oven (180C, 350F, gas mark 4) for one to one and a half hours. Serve on a slice of wholemeal toast and garnish with fresh herbs. Enjoy!
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