Skip to main content

Pigeons Potted

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Pepper and butter are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Pigeons Potted

Ingredients

Directions

  1. Clean the pigeons and season them with salt and pepper.

  2. Lay the pigeons close together in a small deep pan.

  3. Cover the pigeons with butter and tie a thin paper over the pan.

  4. Bake the pigeons until cooked through.

  5. Once cooled, place them in pots that hold 2-3 pigeons each.

  6. Pour the melted butter from baking over the pigeons, ensuring a thick layer.

  7. For longer storage, bone the pigeons and shape them oval in the pot.

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes