Pigeons Transmogrified

Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is Mrs Glasse’s recipe. The pigeons emerge looking like large, smooth, very light and fluffy dumplings, and as she says, ‘They will eat exceeding good and nice, and will yield sauce enough of a very agreeable relish’.


  • 4 young pigeons, drawn and trussed
  • lb. (¾ k.) puff pastry (frozen is excellent)


Lightly rub the pigeons with the seasoned flour. Roll out the pastry about inch ( cm.) thick. Cut it into four and completely wrap each bird, moistening the edges of the pastry to seal them together. Ti