Broiled Pigeons
- Young pigeons
- Pepper and salt
- Butter
Procure young pigeons, draw them, split them down the back, and season them with pepper and salt; lay them on a gridiron, with the breast upward; turn them, but be careful you do not burn the skin; rub them over with butter, and keep turning them until the are done enough; dish them up and pour atop them melted butter.
Submitted by Aug 25, 2009
15 min
30 min
45 min