Baked Pigeons
From The book of plain cooking, 1904
Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 16. The excerpt below is the record exactly as published.
Baked Pigeons i Stuff with veal stuffing, to which a little sausage meat has been added, and stew in stock. When cooked, take the pigeons up and place upon a hot dish. Thicken the stock in which they have been cooked with flour, ketchup, and a little wine, and pour over them. Rolled bacon should be served as a garnish
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