Roasted Pigeons
From What to Have for Dinner, 1905
Presented as published in 1905. 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 What to Have for Dinner (1905) by Fannie Merritt Farmer, page 65. The excerpt below is the record exactly as published.
ROASTED PIGEONS. Clean, stuff and truss pigeons. Place on rack in drip- ping pan, sprinkle with salt and pepper and dredge birds and bottom of pan with flour. Put a short stalk Company and Formal Dinners.. 243 of celery on each breast and cover with a thin slice of fat bacon. Place in hot oven, and, when well browned, reduce heat and baste. Continue basting every ten minutes until birds are cooked, using one-fourth cup butter melted in one-half cup boiling water
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