A Nice Way to Cook Pigeons
From The housekeeper's companion, 1883
Best for old and tough birds.
Presented as published in 1883. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The housekeeper's companion (1883), page 103. The excerpt below is the record exactly as published.
A Nice Way to Cook Pigeons. — Stuff the birds with a rich bread dressing; place compactly in an iron or earthen dish; season with salt, pepper, and butter (or, if you like best, thin slices of salt pork over the top), dredge thickly with flour and nearly cover them with water
Cook this with the app: pantry check, scaling, and the assistant.