Roast Pigeons
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Presented as published in 1902. 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 Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 38. The excerpt below is the record exactly as published.
ROAST PIGEONS. Clean the pigeons, and stuff them the same as chickens; leave the feet on, dip them into scalding water, strip off the skin, cross them, and tie them together below the breast- bone; or cut them off; the head may remain on; if so, dip it in scalding water, and pick it clean; twist the wings back, pnt the liver between the right wing and the body, and turn the head under the other; rub the outside of each bird with a mixture ui pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.