Broiled Pigeons
Ingredients
Directions
Prepare
Take care that the pigeons are quite fresh, and carefully pluck, draw, and wash them.
Split the backs.
Rub the birds over with butter.
Season them with pepper and salt.
Broil and serve
Broil them over a moderate fire for 1/4 hour or 20 minutes.
Serve very hot, with either mushroom sauce or a good gravy.
Boiling alternative
Pigeons may also be plainly boiled, trussed like boiled fowls, and served with parsley and butter for 1/4 hour to 20 minutes.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 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.
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.
Explore the science
What each ingredient does
- Butter (in the method)
- Melts over the birds to keep the flesh moist and helps the skin brown.
- Pepper
- Adds a sharp, aromatic seasoning that cuts through the richness of the meat.
The step that matters
Broil them over a moderate fire for 1/4 hour or 20 minutes.. Pigeon meat is lean and dries out quickly. A moderate fire cooks the birds through while the butter browns the skin, so a fierce heat risks scorching the outside before the inside is done.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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