Pigeons

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Time: Cook: 20 min Total: 20 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (8)

For stuffing

a good lump of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some chopped parsley ↝ Parsley, raw [Not included in a food category]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

For basting

flour ↝ Flour, 00 [Cereal Grains and Pasta]

For sauce

parsley and butter ↝ Parsley, raw [Not included in a food category]
parsley and butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

For garnish

bunches of asparagus ↝ Asparagus, raw [Vegetables and Vegetable Products]

Instructions (5)

After you have drawn your Pigeons, and taken the craws clean out, wash them in several waters.
When you have dried them, roll a good lump of butter in some chopped parsley, and season it with pepper and salt.
Put this into your pigeons, then spit, dust with flour, and baste them.
When enough, serve them up with parsley and butter for sauce, and, if in season, garnish your dish with bunches of asparagus.
A good fire will roast them in twenty minutes.

Original Text

Pigeons.
AFTER you have drawn your Pigeons, and taken the craws clean out, wash them in several waters. When you have dried them, roll a good lump of butter in some chopped parsley, and season it with pepper and salt. Put this into your pigeons, then spit, dust with flour, and baste them. When enough, serve them up with parsley and butter for sauce, and, if in season, garnish your dish with bunches of asparagus. A good fire will roast them in twenty minutes.

Notes

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