Roast Pigeon
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Preheat the oven to 400°F (200°C).
Prepare the pigeon by cleaning it thoroughly.
Baste the pigeon with butter.
Roast and serve
Roast the pigeon in the oven until cooked through.
Serve the roasted pigeon on a slice of hot toast.
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
- Pigeon
- The main protein, forming the body of the dish as it cooks through in the oven.
- Butter
- Adds fat that carries flavour and helps the skin brown as the bird roasts.
The step that matters
Roast the pigeon until cooked through. Meat proteins set and become tender at the right internal temperature. Too little heat leaves the bird unsafe, while too much time dries out the lean meat, so check doneness carefully.
“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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