Roast Pigeons

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Ingredients (4)
For stuffing
For serving
To serve with
Instructions (4)
  1. Stuff pigeons with uncut parsley and season them.
  2. Roast the pigeons.
  3. Serve with parsley and butter.
  4. Serve with dressed asparagus or peas.
Original Text
Roast Pigeons. Should be stuffed with uncut parsley, seasoned; and served with parsley and butter. Asparagus, or peas, should be dressed to eat with them.
Notes