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A Pigeon

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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The recipe

Ingredients

Directions

  1. Raise the breast and wings of the pigeon as you would for a partridge.

  2. Carve the pigeon entirely through along the designated line.

  3. Serve the pigeon on a bed of watercress.

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.

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