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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 Cassyjean - Torrington, CT Aug 25, 2009 15 min 30 min 45 min
Recipe Rascal