Broiled Pigeons
Ingredients
Directions
Prepare and cook
Split the pigeons down the back.
Roll them in butter and cracker crumbs.
Broil the pigeons until cooked through.
Serve
Serve on toast, placing a piece of butter on each.
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
What each ingredient does
- Pigeons
- Provide the main meat, which cooks through under the broiler.
- Butter
- Adds richness and moisture, helping the crumb coating brown and keeping the meat from drying.
- Cracker crumbs
- Form a crisp coating that browns under the broiler.
- Toast
- Soaks up juices and gives the dish a crisp base to serve on.
The step that matters
Broil the pigeons until cooked through. Broiling is fast and intense, so the coating can scorch before the meat is cooked through. Splitting the birds helps them cook evenly, and checking the thickest part confirms doneness.
“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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