1148. ROAST PIGEONS

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Time: Cook: 20 min Total: 20 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (4)

thin layers of fat bacon
a vine-leaf ↝ Lettuce, red leaf, raw [Vegetables and Vegetable Products]
the livers ↝ Duck, domesticated, liver, raw [Poultry Products]
liver-sauce for rabbits (No. 1139) ↝ Liver, chicken [Liver and organ meats]

Instructions (3)

Truss these with thin layers of fat bacon and a vine-leaf over the breasts.
Roast them before the fire for about twenty minutes.
When done, dish them up with a sauce made with the livers, in the manner directed for making liver-sauce for rabbits (No. 1139).

Original Text

1148. ROAST PIGEONS.
TRUSS these with thin layers of fat bacon and a vine-leaf over the
breasts; roast them before the fire for about twenty minutes, and
when done, dish them up with a sauce made with the livers, in the
manner directed for making liver-sauce for rabbits (No. 1139).

Notes

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