Now usually pigeon pieces, fried before being stewed with stock and vegetables, often with bacon.

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Original Receipt in 'The Forme of Cury' by the Chief Master-Cook of King Richard II, c1390 (Cury 1390)

PEIOUNS YSTEWED. XX.II. VIII.
Take peions and stop hem with garlec ypylled and with gode erbes ihewe. and do hem in an erthen pot. cast þerto gode broth and whyte grece. Powdour fort. safroun verious & salt.

[48: STEWED PIGEONS
Take pigeons and stuff them with crushed garlic and good herbs, chopped. Put them in an earthenware pot with good broth and lard, Hot Spice Powders, Saffron, sour wine & salt.]


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Pigeon Pot

4 - 6 pigeon breasts
2 oz sliced onion
¼ pint cider
1 small apple
¾ pint stock
½ oz flour
¾ oz butter   
bouquet garni

Wash and dry breasts and dip in seasoned flour. Brown in butter in the casserole. Remove and brown sliced onion and apple. Sprinkle in flour, cook for a few minutes, and then add stock. Bring to the boil, season and add bouquet garni. Pour in cider and replace pigeon breasts. Cover casserole tightly and cook for 2 - 3 hours in a slow oven. Add a little diced bacon and sprinkle with parsley before serving.