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Roasted Pigeons

Roasted pigeons seasoned with coarse sea salt and larded with lard, baked until cooked.

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

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Prepare the pigeons by removing any gills and cleaning them.

  3. Lard the pigeons with strips of fat.

  4. Season the pigeons with coarse sea salt.

Roast and serve

  1. Roast the pigeons in the oven for about 25-30 minutes until cooked through.

  2. 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

Pigeons
Provide the main meat, which cooks through in the oven to become tender and juicy.
Lard
Adds fat that bastes the lean pigeon meat, keeping it moist and adding richness as it roasts.

The step that matters

Roast until cooked through. Pigeon is a small, lean bird, so it can dry out quickly. Roasting only until it is fully cooked, then serving promptly, keeps the meat moist.

“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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