To roast Pigeons

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Time: Cook: 20 min Total: 20 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

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

Instructions (9)

Dress the pigeons.
Roll a good lump of butter in chopped parsley, with pepper and salt.
Put the butter mixture inside the pigeons.
Spit the pigeons.
Dust the pigeons.
Baste the pigeons.
If the fire is good, they will be roasted in twenty minutes.
When they are done, lay bunches of asparagus around them.
Serve with parsley and butter sauce.

Original Text

To roast Pigeons.
WHEN you have dressed your pigeons, as before, roll a good lump of butter in chopped parsley, with pepper and salt, put it in your pigeons, spit, dust, and baste them; if the fire be good they will be roasted in twenty minutes; when they are enough lay round them bunches of asparagus, with parsley and butter for sauce.

Notes

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