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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