Roast pigeons (heirloom)

Yield: 1 servings

Measure Ingredient
1 method only

Pigeons lose their flavor by being kept more than a day after they are killed. They may be prepared and roasted or broiled the same as chickens; they will require from twenty to thirty minutes' cooking. Make a gravy of the biglets or not, season it with pepper and salt, and add a little flour and butter.

From The White House Cookbook (1929) MMed by Dave Sacerdote, 3/96

NYC Nutrilink: N0^00000

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