Pigeons

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

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

For whole pigeons

some parsley shred fine ↝ Parsley, raw [Not included in a food category]
a piece of butter as big as a walnut ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a bit of coarse thread

For slit pigeons

pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

For serving

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

Instructions (4)

Pigeons may be broiled either whole or slit, and must be done very slowly over a clear fire.
If you broil them whole, take some parsley shred fine, a piece of butter as big as a walnut, with a little pepper and salt, and put into their bellies, tying both ends with a bit of coarse thread.
If you split them, season the inside with pepper and salt; and when done, serve them up with parsley and butter poured over them.
They will be quicker done by being slit; but the best method is to broil them whole.

Original Text

Pigeons.
PIGEONS may be broiled either whole or slit, and must be done very slowly over a clear fire. If you broil them whole, take some parsley shred fine, a piece of butter as big as a walnut, with a little pepper and salt, and put into their bellies, tying both ends with a bit of coarse thread. If you split them, season the inside with pepper and salt; and when done, serve them up with parsley and butter poured over them.----They will be quicker done by being slit; but the best method is to broil them whole.

Notes

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