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To Pot Pigeons

A dish of pigeons baked with butter and optional forcemeat, then served in pots.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and allspice match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 6,395 recipes. Both carry estragole, which smells anise, licorice. The science ↓

To Pot Pigeons

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Clean the pigeons thoroughly and season with salt and pepper.

  2. Place them closely in a small deep pan.

  3. For a finer dish, stuff the pigeons with forcemeat before baking.

  4. If desired, add mace, allspice, and a little Cayenne before baking.

Bake and pot

  1. Cover the pigeons with butter and then with thick paper tied down.

  2. Bake in a 350°F (175°C) oven until cooked through.

  3. Once cooled, place the pigeons in pots, adding the baked butter on top.

  4. Ensure the butter is thick over the pigeons for preservation.

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. Pepper + allspicetop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  2. Mace + allspicetop 7% of all pairs
    Smell alikemoderate
    Cooked together3,189 recipes

    Shared aroma: methyleugenol (clove, spice).

  3. Pepper + macetop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

  4. Veal + macetop 18% of all pairs
    Smell alikelow
    Cooked together3,761 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  5. Pepper + vealtop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

Pepper and mace barely smell alike, yet cooks put them together in 12,257 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Pigeons
Form the main body of the dish, cooking through in the oven to become tender.
Butter
Covers the birds during baking, keeping them moist and later sealing them in the pots.
Forcemeat
Adds a richer, more delicate filling when the pigeons are stuffed before baking.

The step that matters

Covering with butter and paper before baking. The butter must fully cover the birds and the paper must be tied down tightly so the pigeons cook gently in their own fat rather than drying out. The thick butter layer later seals the pot against air, which helps preserve the meat.

Swap the mace

The recipe marks mace as optional. How well each one fits the dish's main ingredients (pepper, butter, veal, allspice):

  1. Sagefits better
  2. Thymefits better
  3. Parsleyfits better
  4. Macethe original

Fit is the average pairing score against pepper, butter, veal, allspice. Candidates are from the same food group and used in at least 100 recipes.

“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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