To Roast Pigeons

Ingredients

• the pigeons
• butter about the size of a nutmeg
• a few bread-crumbs

Method

1. 1

   Let them be cropped and drawn as soon as killed, and wiped inside as well as possible.

2. 2

   They will be ready for the spit in from twelve to forty-eight hours.

3. 3

   When dressed, wash them in several waters, stuff with parboiled and chopped parsley, and butter, a few breadcrumbs, and the liver if liked.

4. 4

   Season with pepper and salt.

5. 5

   Roast for twenty to twenty-five minutes, dust with flour, and froth with fresh butter.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 141. The excerpt below is the record exactly as published.

To Roast Pigeons. Let them be cropped and drawn as soon as killed, and wiped inside as well as possible. They will be ready for the spit in from twelve to forty-eight hours, according to the weather; and are in full season from June to November. If kept too long, they lose their flavour. When they are to be„ dressed, they must be well washed in several waters. Then stuff with parsley parboiled and chopped, and butter about the size of a nutmeg for each bird, a few bread- crumbs, and the liver chopped if it is liked. Season rather highly with pepper and salt. Twenty to twenty-five minutes will roast them. Dust with flour, and froth with fresh butter. Parsley and butter, or plain melted butter, is served in the dish, and is more suitable for mild-flavoured birds of all kinds than meat gravy, which has so strong a predominat- ing flavour of its owm. Garnish wdth fried bread-crumbs, or slices of bitter orange. Bread-sauce, orange gravy sauce, or rice sauce. Serve with dressed French beans, or asparagus, or cucumber. 3. Pigeons on the Skewer. Take as many pigeons as you require to be cooked, and after properly cleaning them, being careful to remove the entrails, salt and pepper them inside ; then encase them in slices of fat bacon ; roll round them sage leaves ; tie each pigeon up tightly Avith string ; put them on the skewer and roast them. 4. Pigeon Pie. Put a few thin slices oT heef into a dish, and the pigeons

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