Olives of Pigeon
From The complete Indian housekeeper & cook, 1898
Presented as published in 1898. 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 complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 188. The excerpt below is the record exactly as published.
Olives of Pigeon. — Bone your pigeons hy opening them down the back. Divide in two, and trim the edges. Use these trimmings to make a forcemeat with chopped olives and pounded pistachios
Cook this with the app: pantry check, scaling, and the assistant.