Name: Roast Pigeons
Ingredients: pigeons; coarse sea salt; black pepper; water

Roast Pigeons

Ingredients

pigeons
coarse sea salt
black pepper
water

Directions

Clean the pigeons and stuff them like chickens.
Leave the feet on, dip them in scalding water, and remove the skin.
Tie the feet together below the breastbone or cut them off.
If keeping the head, dip it in scalding water and clean it.
Twist the wings back and place the liver between the right wing and the body, tucking the head under the other wing.
Rub the outside of each bird with a mixture of salt and pepper.
Skewer the pigeons and place some water in the dripping pan.

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.