Broiled Pigeons

Ingredients

• pigeons
• sprinkle with salt
• sprinkle with pepper
• small pieces of butter

Method

1. 1

   After cleaning, split down the back and put in a cold place for some hours.

2. 2

   When ready to cook, place in a pan with skin down, sprinkle with salt, pepper, and small pieces of butter.

3. 3

   Place in a hot oven, and when brown, turn over, rub with butter, dash of pepper and salt, and brown.

4. 4

   Then cover and cook until done.

5. 5

   Serve on toast and pour over the drippings from the pan.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 16. The excerpt below is the record exactly as published.

BROILED PIGEONS. After cleaning split down the back and put in cold place for some hours. When ready to cook place in pan with skin down, and sprinkle with salt, pepper and small pieces of but- t

Cook this with the app: pantry check, scaling, and the assistant.