To broil Pigeons

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

young pigeons ↝ Squab, (pigeon), meat only, raw [Poultry Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
crisped parsley ↝ Parsley, raw [Not included in a food category]
melted butter or gravy ↝ Butter, stick, unsalted [Dairy and Egg Products]
melted butter or gravy ↝ Gravy, NFS [Dips, gravies, other sauces]

Instructions (10)

Pick and draw the pigeons.
Split them down the back.
Season them with pepper and salt.
Lay them on the gridiron with the breast upward.
Turn them, being careful not to burn the skin.
Rub them over with butter.
Keep turning them till they are enough.
Dish them up.
Lay crisped parsley around them.
Pour over them melted butter or gravy.

Original Text

To broil Pigeons.
TAKE young pigeons, pick and draw them, split them down the back, and season them with pepper and salt, lay them on the gridiron with the breast upward, then turn them, but be careful you do not burn the skin, rub them over with butter, and keep turning them till they are enough, dish them up, and lay round them crisped parsley, and pour over them melted butter or gravy, which you please, and send them up.

Notes

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