Pigeons Au Lard
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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Preheat the oven to 400°F (200°C).
Season the pigeons with salt and pepper.
Wrap each pigeon in lard.
Place the pigeons in a roasting pan.
Roast and serve
Roast in the oven until cooked through, about 25-30 minutes.
Serve hot.
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
- The main protein, which becomes tender and cooked through during roasting.
- Lard
- Fat that wraps the birds, keeping the meat moist and helping the skin brown in the oven.
The step that matters
Roast until cooked through. Pigeon meat is lean and dries out quickly when overcooked, while undercooked meat is unsafe to eat. Checking doneness near the end of the stated time helps the bird stay juicy and safe.
“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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