Pigeons

@Mr Amphibian wrote:

@kevin wrote:

good replys guys
my myopic view is an english mans garden is his castle
if i put a sign up say all entrants run the possibility of been shot
i will naturally put it up in pigeon english
that will save me from any form of litigation
surely the treason act covers me
i just want to end a possible coo

You can’t shoot coos, you need to kill them humanely by sticking a bolt through their brain – tell the farmer to put up one of those electic fences that everyone wants to touch to see if they really are ‘live’ but daren’t – that’ll keep them out of your garden. And the sign will need to be in esperanto as the pigeons might be from anywhere in the EC so pigeon English would not suffice. Now we are getting into the area of European Law which is not really my speciality tbh.

Pigeon Pie

Ingredients
4-5 pigeons, drawn
salt and pepper
250g/8oz stewing beef
250g/8oz shortcrust pastry
beaten egg to glaze
2 tsp cornflour
300ml/10fl oz stock

Method
1. preheat the oven to 180C/350F/Gas 4.
2. Joint the birds into two breast joints and two leg joints each and stew the rest of the carcass in a little water to make stock for the gravy.
3. Cut the beef into small pieces and line a deep 20cm/8in pie dish with these.
4. Lay the pigeon joints on top, cover with water, add salt and pepper, then cover the pie dish with greased paper or aluminium foil. Place in the oven and simmer for 1½ hours.
5. Remove from the oven and raise oven temperature to 200C/400F/Gas 6.
6. Cover the pie with the shortcrust pastry, brush the top with beaten egg, put back into the oven and bake until the pastry is golden brown.
7. Make a gravy by mixing 10g/2tsp cornflour with a little cold water and add to 300ml/10fl oz of the warmed stock. Allow to thicken while stirring, season and serve with the pie.