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Broiled Pigeons

From an old cookbook · modernised transcription
By Colbrath, M. Tarbox · From a historical cookbook (Internet Archive) · 2 ingredients
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Broiled Pigeons

Ingredients

Directions

  1. Have tender pigeons. Split them at the back, and flatten them gently with a mallet, and broil over a quick fire. When cooked, serve with a generous quantity of butter. Season with salt and pepper to taste.

Nutrition, whole recipe (rough)

6Calories
0 gProtein
0 gFat
2 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Colbrath, M. Tarbox. 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. See the original page.

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