Name: Roast Pigeons
Ingredients: pepper; salt

Roast Pigeons

Roast pigeons are cooked for twenty to thirty minutes, optionally served with a gravy of giblets seasoned with pepper, salt, flour, and butter.

From an old cookbook · modernised transcription

Roast Pigeons

Ingredients

pepper
salt

Directions

Prepare and roast

Pigeons lose their flavor if kept more than a day after killing.
Prepare and roast or broil them as you would chickens, cooking for twenty to thirty minutes.

Make the gravy

Make a gravy from the giblets (optional).
Season the gravy with pepper and salt, and add a little flour and butter.

Nutrition, whole recipe (rough)

6Calories

0 gProtein

0 gFat

2 gCarbs

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.

By F. L. Gillette and Hugo Ziemann. Recipe from a historical cookbook (Project Gutenberg).

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.