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Stewed Pigeons

Stewed pigeons are cooked in butter until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Stewed Pigeons

Ingredients

Directions

  1. Cut the pigeons in half lengthwise.

  2. In a stewpan, heat the butter until hot.

  3. Add the pigeons and cook until tender.

  4. Serve hot.

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

What each ingredient does

Butter
Adds richness and carries flavor while the pigeons cook gently in the pan.
Pigeons
The main protein; cooking slowly in fat until tender makes the meat soft and juicy.

“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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