Broiled Pigeons
Ingredients
Directions
Split the pigeons down the back and spread them open.
Season with pepper and coarse sea salt.
Broil over a hot fire.
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.
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