Pigeon Trussed and Roasted
From The handy dictionary of cookery, 1890
Forcemeat is made from minced livers, breadcrumbs, suet, parsley, and seasonings.
Presented as published in 1890. 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 handy dictionary of cookery (1890) by Mary A. Everard, page 74. The excerpt below is the record exactly as published.
Pig-eon Trussed and Roasted. To truss for roasting : — Cut off the head and neck, and the toes at the first joint; wash and dry the birds carefully. Fill them with forcemeat ; place the wings over the back : the gizzard may be put in one of the wings. Truss them firmly with a trussing needle and string ; tie securely ; cover the breasts with slices of fat bacon ; roast from twenty to thirty minutes. Serve the birds on a hot dish, removing first the string; pour over them a good brown gravy {see Gravy for Game) and send bread sauce
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