Preparation info

    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • one young pigeon per person (available from March to October)
  • salt pepper and lemon juice
  • butter
  • dried breadcrumbs


Choose small pigeons in the hope that these are young and therefore tender. Cut them through the backbone, split them open and flatten them like an open book. Season with salt and pepper and sprinkle with lemon juice. Dot with butter, and grill under medium heat, on the skin side first; turn after 5-10 minutes, and spoon the other side with the melted butter. Dab it with mustard and sprinkle wi