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 (1)
preparation
Instructions (10)
For Roasting
  1. Cut off the toes.
  2. Cut a slit in one of the legs and put the other through it.
  3. Draw the leg tight to the pinion.
  4. Put a skewer through the pinions, legs and body.
  5. Break the breast flat with the handle of the knife.
  6. Clean the gizzard and put it in one of the pinions.
  7. Turn the points on the back.
For Pie
  1. Cut the feet off at the joint.
  2. Turn the legs and stick them in the sides close to the pinions.
For Stewing or Boiling
  1. Do them in the same manner as for pie.
Original Text
Pigeons. WHEN you have picked them, and cut off the neck close to the back, then take out the crop, cut off the vent, and draw out the guts and gizzard, but leave the liver, for a pigeon has no gall. If they are to be roasted, cut off the toes, cut a slit in one of the legs, and put the other through it. Draw the leg tight to the pinion, put a skewer through the pinions, legs and body; and with the handle of the knife break the breast flat. Clean the gizzard, put it in one of the pinions, and turn the points on the back. If you intend to make a pie of them, you must cut the feet off at the joint, turn the legs, and stick them in the sides close to the pinions. If they are to be stewed, or boiled, they must be done in the same manner.
Notes
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