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Broiled Pigeons or Squabs

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Squab and butter work together. They rank in the top 20% of all ingredient pairs, and cooks put them together in 48 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Broiled Pigeons or Squabs

Ingredients

Directions

  1. Clean, wash, and dry the pigeons or squabs with a clean cloth.

  2. Split them down the back.

  3. Broil them like chickens.

  4. Season with pepper and coarse sea salt.

  5. Add butter liberally when serving.

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. Squab + buttertop 20% of all pairs
    Smell alikemoderate
    Cooked together48 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Squab + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together35 recipes

    Shared aroma: sabinene (woody, terpenic).

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

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