Roast Pigeons
- a pigeon
- salt and pepper to taste
- a little flour
- 1/2 a teacup of butter
- 1 teacupful of water
clean and stuff the birds, and pack in rows in a dripping pan, dredge with pepper and salt, and a little flour, spread evenly over then with a knife half a teacup of butter, and pour in the pan a teacupful of water, put in a brisk oven and baste often. No definite time can be given for roasting. Young plump birds will roast in from one-half to three quarters of an hour.
Note.-Pigeons, to be good, should be eaten fresh (if kept a little, the flavor goes off), and they should be drawn as soon as killed. Cut off the heads and necks, truss the wings over the back, and cut off the toes at the first joint; previous to trussing, they should be carefully cleaned, as no bird demands so much washing.
Note.-Pigeons, to be good, should be eaten fresh (if kept a little, the flavor goes off), and they should be drawn as soon as killed. Cut off the heads and necks, truss the wings over the back, and cut off the toes at the first joint; previous to trussing, they should be carefully cleaned, as no bird demands so much washing.
Submitted by Sep 25, 2009
15 min
30 min
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