To boil Pigeons

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Boil them by themselves, for fifteen Minutes, then boil a handsome square Piece of Bacon and lay in the middle; stew some Spinach to lay round, and lay the Pigeons on the Spinach. Garnish your Dish with Parsley laid in a Plate before the Fire to crisp. Or you may lay one Pigeon in the middle, and the rest round, and the Spinach between each Pigeon, and a Slice of Bacon on each Pigeon. Garnish with Slices of Bacon and melted Butter in a Cup.