Jugged Pigeons

Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This recipe is from The Art of Cookery Made Plain and Easy, but derives from medieval and probably from Roman cookery. The stuffing is typical of the latter. It is given here because it is very simple to make, and so extremely good that it is unforgettable. The pigeons must be plump and well covered, but need not be quite young.