Roast pigeons (heirloom)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | method only | |
Directions
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