Roast Pigeons and Oyster Stuffing

Ingredients

• 4 pigeons
• Butter
• Pepper
• salt
• A cupful of breadcrumbs
• 3 doz oysters

Method

1. 1

   Wash and truss the pigeons, rub them over with a little flour; moisten the breadcrumbs with the liquor of the oysters and a tablespoonful of butter, pepper and salt, add the oysters, divide the stuffing into four and stuff each bird, allowing six or eight oysters to each bird; cover with buttered paper and bake.

2. 2

   Make a little frill of white paper and put on each leg of the pigeons.

3. 3

   Serve very hot.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 73. The excerpt below is the record exactly as published.

ROAST PIGEONS AND OYSTER STUFFING. 4 pigeons Butter Pepper and salt A cupful of breadcrumbs 3 doz oysters

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