Roast Pigeons
From Practical household cookery, 1891
Serves 3
Wild pigeons should always be roasted.
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 143. The excerpt below is the record exactly as published.
ROAST PIGEONS. Draw and singe three young pigeons as above and truss them for roasting; cover the breast of each bird with a thin slice of fat bacon
Cook this with the app: pantry check, scaling, and the assistant.