Pigeons, Broiled
From Cassell's dictionary of cookery, 1892
Serves 1
Time to broil: fifteen to twenty minutes. Sufficient for one person.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1193. The excerpt below is the record exactly as published.
Pigeons, Broiled. — Pigeons may be broiled whole, or split open and flattened with a cleaver. They are more easily cooked when flattened, but retain their juice better iE left whole. Pluck, draw, singe, and wash the bird. Dip it in some oil or clarified butter, season with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.