Roasted Bordeaux Pigeons
From Mrs. Roundell's Practical cookery book, 1898
Serves 3
Garnish with watercress.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 190. The excerpt below is the record exactly as published.
Roasted Bordeaux Pigeons.—1 Take three Bordeaux Pigeons, and fill their cavities with this stuffing. Take three ounces of breadcrumbs soaked in milk, one ounce of cooked fat bacon cut into very small pieces, the livers of the Pigeons and one chicken’s liver minced, two ounces of chopped mushroom, a dessertspoonful of minced garden herbs (or a teaspoonful of powdered dried herbs), pepper, salt, and one well-beaten egg
Cook this with the app: pantry check, scaling, and the assistant.