Pigeons Stuffed with Parsley
From The Cook County cook book, 1912
Serves 2
Recipe by Mabel Sturtevant, Chicago, IL.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 210. The excerpt below is the record exactly as published.
PIGEONS STUFFED WITH PARSLEY.— Allow 1 pt. of loose parsley for each pigeon. Wash, remove the large stems, and chop very fine, adding salt and pepper, and 2 or 3 tablespoons of water while chopping. StuflF the pigeons with the parsley: add also the fieart and a 5^-inch cube of salt pork
Cook this with the app: pantry check, scaling, and the assistant.