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Roasted Pigeons
From Modern cookery, in all its branches, 1884
Serves 1
Roast for about twenty minutes; five minutes longer if large; rather less if very young.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 260. The excerpt below is the record exactly as published.
Pigeons for roasting. the backs, and roast them at a brisk fire, keeping them well and constantly basted with butter. Serve them with brown gravy, and a tureen of parsley and butter. For the second course, dish them upon young water-cresses
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