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Squab on the Spit


4 Whole pigeons, cleaned, gutted, livers set aside
12 Sage leaves
1 c Pitted prunes
1 c Chicken stock
1/2 c Vin santo
1 tb Tomato paste or conserve


Season the birds with salt and pepper. Stuff each one with sage leaves and a prune. Skewer on the spit and place in front of hot part of coals with a drip pan. Cook until just cooked through (depending on your fire, about 45 minutes to 11/2 hours).

Meanwhile, place remaining sage and prunes into a 1 quart sauce pan with stock, vin santo and tomato conserve. Simmer 30 minutes. Remove birds from spit, cut in half and serve with prunes and roasted potatoes.

Yield: 4 servings






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