Mrs Beetons Poultry and Game Revisited
Broiled Pigeons
Pigeons
85g (3oz) Butter
Salt and Pepper, to taste
Take care that the pigeons are quite fresh and carefully pluck, draw and wash them.
Split the backs, rub the birds over with butter.
Season them with salt and pepper.
Grill under a moderate grill for 15 minutes or 20 minutes.
Serve very hot, with either mushroom sauce or a good gravy.
Pigeons may also be plainly boiled and served with parsley and butter.
They should be trussed like boiled fowls and take from 15 to 20 minutes to boil.
Time: To broil a pigeon, from 15 minutes to 20 minutes; to boil one, the same time.
Seasonable from April to September, but in the greatest perfection from midsummer to Michaelmas
BROILED PIGEONS
973. INGREDIENTS - Pigeons, 3 oz. of butter, pepper and salt to taste.
Mode - Take care that the pigeons are quite fresh, and carefully pluck, draw, and wash them; split the backs, rub the birds over with butter, season them with pepper and salt, and broil them over a moderate fire for 1/4 hour or 20 minutes. Serve very hot, with either mushroom-sauce or a good gravy. Pigeons may also be plainly boiled, and served with parsley and butter; they should be trussed like boiled fowls, and take from 1/4 hour to 20 minutes to boil.
Time - To broil a pigeon, from 1/4 hour to 20 minutes; to boil one, the same time.
Average cost, from 6d. to 9d. each.
Seasonable from April to September, but in the greatest perfection from midsummer to Michaelmas.
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