Roast Pigeon

Preparation info

    • Difficulty


Appears in

How to Cook a Wolf

By MFK Fisher

Published 1944

  • About


  • 1 pigeon
  • 1 lemon
  • 2 slices fat bacon (or 2 tablespoons butter or oil)
  • parsley
  • red wine (or cider, beer, orange juice, tomato juice, stock...), about a cupful
  • water
  • salt, pepper


Melt the fat. [If bacon is used, cook it until crisp, and then remove it until time to serve it alongside, over, or even under the little bird.] See that the bird is well plucked, and rub her thoroughly with a cut lemon and the seasoning. Push the parsley into the belly. Braise well in the hot fat.

Add the liquid, put on the lid quickly, and cook slowly for about 20 minutes, basting two or three times. If you are going to eat the bird cold, put into a covered dish so that it will not dry out. [And if hot, make a pretty slice of toast for each bird, butter it well (or spread it with a bit of good pâté de foies for Party!), and place the bird upon it. Swirl about one cup of dry good wine and 2 tablespoonfuls butter in the pan, for 4 birds, and spoon this over each one immediately, and serve.]