Pigeons Rotis
Ingredients
Directions
Prepare
Truss the pigeons carefully.
Wrap each pigeon in two vine leaves and cover with thin slices of bacon.
Roast and serve
Roast for 30 minutes, basting with their own gravy.
Serve on a bed of watercress, with gravy in a sauce-boat.
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 a short roast.
- Thin slices of bacon
- Baste the birds with fat, keeping the lean meat moist and adding savour as it renders.
- Vine leaves
- Wrap the birds to shield them and hold in moisture during roasting.
The step that matters
Basting with their own gravy. Spooning the pan juices back over the birds keeps the lean meat moist and builds a glossy, flavourful crust while it roasts.
“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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