Recipe or source entry
Roast Pigeon
Truss these with thin layers of fat bacon and a vine-leaf over the breasts; roast them for about twenty minutes, and when done, dish them up with a sauce made with the livers in the manner directed for making liver-sauce for rabbits.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter15/roast-pigeon.html- Legacy revision
8531e8373e9b- Source checksum
76016e94b641efac489c725139ccd9dc2cc84e83d9b62c3f3a46873bf952744f- Legacy text checksum
4dada95c4396d00b4cc6c52daaa5c4349204c0aa75a8eddb010ab488119ca880
Cite this page
Roast Pigeon. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter15/roast-pigeon.html