vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Roast Pigeons
From The century cook book, 1894
Serves 4
Young plump birds will roast in 30-45 minutes.
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 The century cook book (1894) by Jennie A. Hansey, page 37. The excerpt below is the record exactly as published.
Koast Pigeons. Clean and stuff the birds, and pack in rows in a drip- ping pan, dredge with salt and pepper, and a little flour,spread over then with a knife half a teacup of butter, Pigeons on Toast. and pour in the pan a teacupful of water
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