Roast Pigeons
From Chambers's cookery for young housewives, 1894
Some serve with toasted bread and bread-sauce.
Presented as published in 1894. 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 Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 9. The excerpt below is the record exactly as published.
ROAST PIGEONS. 2 pigeons. 4 oz. butter. 4 table-spoonfuls bread crumbs. Pepper and salt. 1 table-spoonful chopped parsley. s pint brown gravy
Cook this with the app: pantry check, scaling, and the assistant.