Label
All
0
Clear all filters

Katie Stewart

Casserole of Pigeons

Rate this recipe

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
The Times Cookery Book
The Times Cookery Book

By Katie Stewart

Published 1974

  • About

Ingredients

  • 4 pigeons, cleaned and drawn
  • 3 oz (75 g) butter

Method

Remove any feathers and stubbly bits from the pigeons and put the birds into 1 oz (25 g) melted butter in a large casserole. Fry for 5–10 minutes, turning to brown on all sides. Remove the casserole

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title