Subj : Pigeons was: Moussaka was
To : Shawn Highfield
From : Dave Drum
Date : Sun Nov 06 2022 05:19:00
-=> Shawn Highfield wrote to Dave Drum <=-
-=> Dave Drum wrote to Shawn Highfield <=-
DD> Not sure Sammy could have et that many pigeons. I had a problem here
DD> with starlings .... real pests. Then someone pulled my coat and told me
DD> that D-Con (the mouse bait) also works on birds. The problem in my case
DD> was keeping the songbirds out of the baited feeder. But we worked it
DD> out and now I don't have to take my car thtough the car wash nearly as
DD> often as before. And wrens and robins have returned
SH> No song birds here, just flying rats... I wonder if they would eat the
SH> poison?
They're freaking scavengers, so "You bechum, Red Ryder." I find that the
original D-Con is impossible to get any more - so I use these green
pellets from Tom Cat with bromethalin (the active ingredient in the
old school D-Con grain baits. Tom Cat should be available in Canada as
Wally World, Amazon and all of the builder's supply places around here,
along with many hardware stores.
SH> Also... I'd have to check if legal to kill them.
You're not feeding it to them. They are raiding your rodent control
stations. Thieves that they are. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Gefuellte Tauben (Stuffed Pigeons)
Categories: Game, Bread, Pork, Dairy, Stuffing
Yield: 4 Servings
4 Pigeons
100 g (7 tb) Butter
1 c Plain breadcrumbs
1 tb (level) minced onion
1 bn Parsley; chopped
80 g (3 oz) Raw bacon; diced
1 lg Egg
A bit of lukewarm milk
1 ts (level) marjoram
A bit of ground nutmeg
Salt and pepper
1 pn Sugar
1 md Yellow turnip; [substitute:
- carrot] scraped
Combine the breadcrumbs, egg, milk, bacon, and sauteed
minced onion into a loose stuffing. Season with
chopped parsley, marjoram, and the other seasonings,
as well as the pigeon giblets (diced heart, liver, and
peeled stomach; the liver should be blanched to retain
the flavor while keeping the stuffing light in color.)
Stuff the pigeons and sew closed with cooking twine.
Season the outside with salt and pepper. Roast in
buttered baking dish along with the scraped yellow
turnip. Baste frequently, with the pan juices.
Serve with different salads.
Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and
Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 9/92
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
... I hate it when I see an old person and realise that we were schoolmates.
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