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Plainly Roasted Pigeon

Roasted pigeon covered with bacon and optionally a vine leaf.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Plainly Roasted Pigeon

Ingredients

Directions

  1. Cover the breasts of the trussed pigeon with fat bacon.

  2. If possible, place a large vine leaf over the bacon.

  3. Roast the pigeon before the fire for 30 minutes.

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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What each ingredient does

Fat bacon
Basts the lean breast meat with fat as it roasts, keeping it moist and adding flavour.

“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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