Roast Pigeon

Ingredients

• A pigeon
• a small piece of butter
• pepper
• salt
• a piece of fat bacon

Method

1. 1

   Pluck and draw the pigeon.

2. 2

   Wash and prepare it, seasoning with butter, pepper, and salt.

3. 3

   Truss the pigeon and roast in a good oven for 15 to 20 minutes, basting with butter.

4. 4

   Serve garnished with watercress or chip potatoes and thickened gravy.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 458. The excerpt below is the record exactly as published.

Roast Pigeon (Pigeon Roti) A pigeon should be plucked and drawn as soon as killed. Do this in the same way as directed for a fowl (see p. 275). Only a very young and tender pigeon should be roasted, in fact as a rule they are better braised or stewed. Wash the pigeon or wipe it well, scald and skin the legs and feet and cut off the toes at the first joint. Put a small piece of butter inside, and season with pepper and salt. A pigeon is trussed in very much the same way as a fowl for roasting, only the legs are crossed. Make a small slit in the skin of one of them, just above the foot, and pass the other through it. Turn the ends of the pinions over the back and press the thighs close to the sides of the body. Now take a needle and fine string, pass it through the pinion and leg on one side, then through the body and the leg and pinion on the other side. Pass back again at a very short distance from where the first string comes out, and tie the two ends together at the other side. Tie a piece of fat bacon

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