Pigeons, Broiled (another way)

Ingredients

• an ounce of butter
• a dessert-spoonful of dried flour
• a finely-minced shallot
• a salt-spoonful of chopped parsley
• a little pepper
• and salt
• two pigeons

Method

1. 1

   Mix butter with flour, shallot, parsley, pepper, and salt.

2. 2

   Truss and flatten the pigeons, fill with butter, and tie.

3. 3

   Dip in the mixture until covered and leave to cool for an hour.

4. 4

   Broil over a clear fire and serve with sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1194. The excerpt below is the record exactly as published.

Pigeons, Broiled (another way). — Mix an ounce of butter with a dessert-spoonful of dried flour. Add a finely-minced shallot, a salt- spoonful of chopped parsle}', and a little pepper and salt. Stir the mixture over the fire for five minutes. Truss two pigeons

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