2 pigeons
2 cups hulled grain
1 tablespoon cooking oil
4-5 cups meat stock
1/2 teaspoon mixed spices
1 tablespoon butter
salt and pepper
Directions
Parboil pigeons in salted water for about 10 minutes and halve them. Lightly fry the hulled grain in 1 tablespoon oil. Add stock, mixed spices, seasoning, and cook for 10 minutes. Remove from flame and place in casserole dish, burying the pigeons joints in the grain. Melt butter and dribble on top. Cover casserole dish and bake in preheated 350 F. oven for 30-40 minutes. Uncover and allow top to brown.
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