Broiled Pigeons

Ingredients

• After cleaning split down the back.
• sprinkle with salt, pepper.
• small pieces of butter.

Method

1. 1

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

2. 2

   Then put cover on and cook until done.

3. 3

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

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 15. The excerpt below is the record exactly as published.

sprinkle with salt, pepper, flour, and dot with bits of butter, cover closely with another pan and steam 1 hour in moderate oven. If chicken is tough more time is necessary. You want it light brown. CHICKEN OR TURKEY HASH. Free chicken from bone, cut in pieces, pour over water to nearly cover, cook slowly, break carcass and with other bones cook in another vessel. When done strain and thicken with little flour and butter or some stuffing from the fowl and add to the hash. Boil up ten minutes and add 1 or 2 hard boiled eggs, season with salt and pepper, and serve on slices of toasted bread. CHICKEN STEW. Disjoint the chicken, cover with cold water with teaspoon salt and cook until tender. Make pastry of 1 cup flour, ^4 teaspoon salt, 1 tablespoon lard, enough water to make stiff dongh. Poll very thin, cut into small strips, sprinkle with flour and add to chicken. Cook all together for ^ hour or longer. This is improved by adding y2 cup sweet milk when nearly done. CHICKEN PAN PIE. Cook the chicken as for stew, but instead of adding pastry to it, fill a baking pan with pastry, placing chicken and gravy 36 POULTRY AND GAME with a little pastry inside. Add small lumps of butter and cover with solid piece of pastry, prick with fork and cook in oven until browned nicely. This requires twice the amount of pastry given for chicken stew. MARBLED CHICKEN". Soak a small tongue over night. Next day boil gently until very tender. Remove the skin and cut in 1/2 inch dice. Boil a fowl separately until the meat is almost ready to drop from the bones. Free it from fat and skin and when cold chop fine. Hard boil three or four eggs and cut them in thin slices. Season the meats well with salt and pepper. Cut fine sufficient parsley to make two tablespoons. To a pint of the hot stock from the fowl add 1-3 of a package of granulated gelatine which has been soaked in 1-3 of a cup of cold water. Stir until dissolved, season well and strain through cheesecloth. Pour a thin layer of the liquid in the bot- tom of a melted mould and set away until firm. Pill the mould with alternate layers of the chicken, tongue and eggs, sprinkling each with the parsley. Pour over this enough of the gelatine mixture to just moisten. Bind all together and set away until cold and firm. Slice for lunch or dinner. QUAIL ON TOAST. Take 8 quails, slit down the back, crack the main bones, flatten slightly, season with salt and pepper. Baste with butter and broil over hot coals ; dish up on 8 pieces of dry toast; surround with celery leaves and quartered lemons. Pour over melted maitre d'hotel sauce and serve. ROASTED DUCK. Stuff them with sage and onion in the bread crumbs, butter, pepper and salt. They should be well done. POULTRY AND GAME 37 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- ter

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