Pigeon Ragout with Dumplings

*The pigeon livers and hearts are mixed with 10 dkg of lard, onion, finely chopped green parsley, a little salt and mace and so much finely ground breadcrumbs that the quantity can be easily formed. Then form small round dumplings, boil them in pigeon broth for 6 to 8 minutes, fill them with the clear soup into the jars and sterilize at 100 °C for 45 to 50 minutes.

When using, the pigeons and also the dumplings are warmed in the jar, the clear soup is poured off, thickened with a light butter-flour roux, seasoned with Maggi seasoning and poured over the carved pigeons and dumplings, i.e. (sic!) served up.

all : home canning, from Mrs. Emilie Lösel,

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