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To Roast Pigeons
From The "A1" cookery book, 1901
Serves 4
For forcemeat, mince livers with suet and breadcrumbs, season, and moisten with beaten egg yolk.
Presented as published in 1901. 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
Nutrition per serving
31Calories
1 gProtein
0 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories31 kcal
Protein1.2 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.1 g
Total Fat2.6 g
Saturated Fat0.9 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol49 mg
Sodium57 mg
Potassium16 mg
Calcium7.8 mg
Iron0.1 mg
Magnesium1.7 mg
Phosphorus24 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A17 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate6.2 mcg
Choline37 mg
Caffeine0 mg
Water66 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 49. The excerpt below is the record exactly as published.
To Roast Pigeons.— Pluck, draw, and singe some young pigeons, and fill with either forcemeat or bread and butter, cut into dice. Tie thin slices of bacon over their breasts, dredge them with flour, and put them down to a clear fire ; baste with bacon fat or a little butter. They will take from twenty-five to thirty minutes to roast. For the gravy, pour into the dripping- pan half a pint of boiling stock or water ; add a tablespoon of sherry and a teaspoon of the forcemeat ; season with salt, cayenne, and mace, and thicken with the yolk of an egg
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