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Pigeons (Boiled)
From Recipes for the million, 1891
Serves 1
Presented as published in 1891. 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 Recipes for the million (1891), page 171. The excerpt below is the record exactly as published.
PIGEONS (BOILED). — Stuff them with bread crumbs, a bit of butter, pepper, salt, and parsley, and boil for a quarter of an hour in mutton broth. Serve with rice boiled in milk and mixed with the yolks of a couple of eggs
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