Skip to main content

Pheasants'-pigeons

Tame pigeons should be cooked as soon as possible after they are killed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Pheasant and orange work together. They rank in the top 30% of all ingredient pairs, and cooks put them together in 25 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Pheasants'-pigeons

Ingredients

Directions

  1. Remove the gills from the pheasant and cut deep slices to the bone in the breast.

  2. Detach the legs and wings carefully, avoiding the neck-bone.

  3. Cut the merry-thought from the neck.

  4. For pigeons, insert the knife at the breast and cut both ways to divide into portions.

  5. If small, serve pigeons whole; if larger, cut in halves.

  6. Garnish with halved oranges.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pheasant + orangetop 30% of all pairs
    Smell alikemoderate
    Cooked together25 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

You might also like

Pheasant SoupPheasant Soup25 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes