After the pigeons are cleaned, washed and dressed, rub them with salt, put a piece of butter in each pigeon, put them in a suitable pan and fry them on a little bit of butter. The heart, liver and stomach are added, as well as a few slices of onion, and the pigeons are cooked until they are tender, with a lot of watering, adding some strong calf’s bone broth. Then cut the pigeons in half with poultry shears or put them in the meat jars, pour the strained sauce over them and sterilize.
all : Home canning, by Mrs. Emilie Lösel,
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