Roast Pigeons

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (8)
For the sauce
Instructions (11)
  1. Take two pigeons trussed for roasting.
  2. Put a good-sized piece of butter into each pigeon.
  3. Liberally butter the breasts of the pigeons.
  4. Put the pigeons into a baking tin.
  5. Bake for half an hour to three-quarters.
  6. For dishing, split the pigeons in halves down the breast (it will be easy if the birds are well done).
  7. Lay the pigeons on hot buttered toast.
  8. Strain the fat out of the tin.
  9. Put a little good meat juice into the fat.
  10. Stir in a little well-mixed flour and water.
  11. Serve with green peas.
Original Text
Roast Pigeons Take say two pigeons trussed for roasting. Put a good-sized piece of butter into each and liberally butter the breasts. Put into a baking tin and bake for half an hour to three-quarters. For dishing, split in halves down the breast (it will be easy if the birds are well done) and lay on hot buttered toast. Strain the fat out of the tin and put a little good meat juice into it. Stir in a little well-mixed flour and water and serve with green peas.
Notes
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