253. ROAST PIGEON with BACON

1 pigeon
1 lemon
2 slices fat bacon
parsley
1 cup red wine (or cider, beer, orange juice, tomato juice, stock)
water
salt and pepper

Cook bacon until crisp, and then remove it until time to serve it alongside, over, or even under the little bird. See that the bird is well plucked, and rub her thoroughly with a cut lemon and the seasoning. Push the parsley into the belly. Braise well in the hot fat.

Add the liquid, put on the lid quickly, and cook slowly for about 20 minutes, basting two or three times. If you are going to eat the bird cold, put into a covered dish so that it will not dry out. [And if hot, make a pretty slice of toast for each bird, butter it well (or spread it with a bit of good pate de fois for Party!), and place the bird upon it. Swirl about one cup of dry good wine and 2 tablespoonfuls butter in the pan, for 4 birds, and spoon this over each one immediately, and serve.]


courtesy of: “How to Make A Pigeon Cry,” How to Cook a Wolf, by M.F.K. Fisher, 1942.