152. Pigeons

Preparation info

    • Difficulty

      Complex

Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

  • About

Method

Pigeons, whole, should be cut down the back the same as fowl; cut off the head, the pinions, and feet; season and fry with an ounce of oil or fat. They will take ten minutes.