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To Boil Pigeons

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Spinach and parsley match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 1,025 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

To Boil Pigeons

Ingredients

Directions

  1. Boil the pigeons for 15 minutes.

  2. Boil the bacon and place it in the center of a serving dish.

  3. Stew the spinach and arrange it around the bacon.

  4. Place the pigeons on top of the spinach.

  5. Crisp the parsley by laying it on a plate before the fire and use it as a garnish.

  6. Alternatively, arrange one pigeon in the center and the others around it with spinach between each.

  7. Top each pigeon with a slice of bacon and garnish with melted 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. Spinach + parsleytop 5% of all pairs
    Smell alikestrong
    Cooked together1,025 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

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