Pigeon breast
1/2 c. vinegar
2 lg. garlic cloves
flour
1 1/2 c. wine
1 1/2 c. water
Split in breasts and soak in water, vinegar, and garlic overnight.
Drain, lay out, cut side down. Season with savor salt. Dip in flour and
brown in hot fat. Place in roaster, add wine and water. Heat to boiling,
pour over birds, cover and roast at 350 for 60 to 90 min. Add water if
necessary.
