Baked Pigeons
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Best for old and tough birds; may take two or three hours.
Presented as published in 1895. 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 Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 23. The excerpt below is the record exactly as published.
Baked Pigeons. Clean the birds as directed before, season, stuff with a nice turkey dressing adding a little fine chopped The Queen Cook Book 63 salt, pork, place them compactly in your baking pan, with thin slices of salt pork on top, three, say, to season, dredge with flour and nearly cover with hot water
Cook this with the app: pantry check, scaling, and the assistant.