Ingredients
4 ea Pigeons
1/2 c Cornmeal, coarsely ground
2/3 c Butter
1 T Mint – chopped
10 ea Green onons – chopped
1 1/2 c Water
Salt
2 1/2 c Chicken stock
Pepper, black

Directions
Cornish hens with giblets may be substituted for the pigeons.
Chop giblets. Melt 1/3 cup butter in a medium skillet. Add chopped giblets, green onions, 1 teaspoon salt and a little pepper. Stir occasionally until giblets are browned. Stir in cornmeal and mint. Rub inside each bird with salt and pepper. Stuff each bird with 2 tablespoons cornmeal mixture. Pull loose skin over cavity – secure with wooden or metal picks. Place birds in stovetop casserole. Set remaining stuffing
aside.
Preheat oven to 400F. Melt remaining 1/3 cup butter – brush over stuffed birds. Add water to dish – bring to a boil on stove. Cover and place in oven. Bake 50 minutes or until tender – basting birds every 10 minutes with pan drippings.
In a medium sacuepan, bring stock or broth to a boil – add remaining cornmeal stuffing. Bring to a second boil. Cover and simmer 30 minutes. Serve with baked birds.

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