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Pigeons, Roasted

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Bread and wine work together. They rank in the top 21% of all ingredient pairs, and cooks put them together in 956 recipes. Both carry ethyl octanoate, which smells fruity. The science ↓

Pigeons, Roasted

Oven, in the book's wordsA good oven

Ingredients

Directions

  1. Pluck, singe, and draw the pigeons. Wash them thoroughly and dry well.

  2. Optionally, stuff the pigeons or tie a slice of fat bacon over the breasts.

  3. Roast in a clear, sharp fire for 15 to 30 minutes, depending on size and whether they are stuffed.

  4. Serve on toast or crouton. If not brown enough, brush with glaze.

  5. Serve with brown gravy or bread sauce.

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. Bread + winetop 21% of all pairs
    Smell alikemoderate
    Cooked together956 recipes

    Shared aroma: ethyl octanoate (fruity).

  2. Bread + saucetop 22% of all pairs
    Smell alikelow
    Cooked together4,934 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sauce + winetop 32% of all pairs
    Smell alikelow
    Cooked together1,936 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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