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New England Potted Pigeons

6 Pigeons -- stuffed
3 slices Bacon -- cut into halves
4 cups Boiling water
1 Carrot -- diced
1 Onion -- sliced
4 tablespoons Butter
4 tablespoons Flour

Put birds breast up on slices of bacon in a Dutch oven. Add water, carrot, and onion. Cover and simmer slowly for 3 hours, adding boiling water as needed. Make a sauce by blending butter and flour and adding 2 cups of the cooking liquid; stir until thickened. Serve birds on toast.

This recipe yields 6 servings.


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