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Broiled Pigeons

Broiled pigeons are roasted over a hot fire, served with butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and pepper 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 ↓

Broiled Pigeons

Ingredients

Directions

Prepare

  1. Split the pigeons at the back.

  2. Flatten them gently with a mallet.

Cook and serve

  1. Broil over a hot fire until cooked.

  2. Season with coarse sea salt and black pepper to taste.

  3. Serve with a generous quantity of butter.

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. Butter + peppertop 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

What each ingredient does

Pigeons
Provide the main meat, which cooks quickly over high heat and becomes tender when flattened.
Butter
Adds richness and moisture to the meat when served on top.

The step that matters

Broil over a hot fire until cooked. Pigeon meat is lean and dries out quickly under intense heat. Cooking should stop once the meat is just done, since overcooking makes it tough. Flattening first helps the pieces cook evenly.

“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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