To Broil a Pigeon

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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When you broil them, do them in the same Manner, and take care your Fire is very clear, and let your Gridiron high, that they may not burn, and have a little melted Butter in a Cup. You may split them, and broil them with a little Pepper and Salt; and you may roast them only with a little Parsley and Butter in the Dish.