Recipe: To Roast Pigeons

Draw and pick four PIGEONS immediately after they are killed, and let them be cooked soon, as they do not keep well. Wash the inside very clean, and wipe it dry. Stuff them with a mixture of parsley parboiled and chopped, grated bread-crumbs, and butter; seasoned with pepper, salt, and nutmeg. Dredge them with flour, and roast them before a good fire, basting them with butter. They will be done in about twenty-five or thirty minutes. Serve them up with parsley-Sauce. Lay the PIGEONS on the dish in a row.
If asparagus is in season, it will be much better than parsley both for the stuffing and Sauce. It must first be boiled. Chop the green heads for the stuffing, and cut them in two for the melted butter. Have cranberry-Sauce on the table.

PIGEONS may be split and broiled, like CHICKENs; also stewed or fricasseed.
They are very good stewed with slices of cold HAM and green peas, serving up all in the same dish.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
The Whole Science and Art of Preparing Human Food. (Year 1840)

Recipe: Pigeon Cakes

  • ½ pound PIGEONS meat 1/3 cup hot water
  • 1 teaspoon grated onion 1/3 cup sifted crumbs
  • ¼ teaspoon salt

Mix well, shape into small flat cakes, roll in crumbs, and bake in a hot oven about twenty minutes, or until brown.

Better Meals for Less Money, by Mary Green (Year 1909)

Recipe: Potted Pigeons

  • 4 PIGEONS ½ teaspoon salt
  • Bread Stuffing 1/8 teaspoon pepper
  • 4 tablespoons bacon fat 2 cups boiling water
  • ½ onion sliced 3 tablespoons flour
  • ½ carrot sliced 4 tablespoons cold water
  • 1 cup celery tops

Clean PIGEONS, wipe dry, stuff, and truss neatly into shape. Brown in hot bacon fat in the frying pan, and place in a casserole dish or bean pot; add vegetables, seasonings, and boiling water. Cover, and bake in a slow oven three hours. Remove PIGEONS to serving dish, thicken the stock with the flour mixed to a paste with cold water; cook ten minutes, strain, and pour over PIGEONS. The giblets may be cooked in boiling salted water about ten minutes, chopped, and added to the Sauce.

Better Meals for Less Money, by Mary Green (Year 1909)

Recipe: Stewed Pigeons

Clean and stuff with onion Dressing, thyme, etc.,—do not sew up; take five or more slices of corned PORK, let it fry a while in a pot so that the fat comes out and it begins to brown a little; then lay the PIGEONS all around in the fat, leaving the PORK still in; add hot water enough to partially cover them; cover tightly and boil an hour or so until tender; then turn off some of the liquid, and keep turning them so they will brown nicely; then heat and add the liquor poured off; add extra thyme, pepper, and keep turning until the PIGEONS and gravy are nicely browned. Thicken with a little flour, and serve with the gravy poured over them; garnish with parsley.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: To Fry Pigeons

Put a small piece of lard or butter into the frying pan. Prick the PIGEONSs with a fork, lay them in the melted grease, keep moving them about, turning them frequently to prevent bursting; in ten or twelve minutes they will be sufficiently browned and cooked. Another sure way to prevent the cases from bursting is to cover them with cold water and let it come to the boiling point; turn off the water and fry them. PIGEONSs are nicely cooked by putting them in a baking-pan them in the oven, turning them once or twice. In this [Pg 154]way you avoid all smoke and disagreeable odor. A pound will cook brown in ten minutes in a hot oven.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Pigeons Cakes Baked with Apple

1 pound PIGEONS meat 4 apples
Shape meat into small flat cakes, and put in the center of a dripping pan; core apples, cut into half-inch slices, and put around PIGEONS. Bake in a hot oven until brown, basting frequently with the fat from the PIGEONS.

Better Meals for Less Money, by Mary Green (Year 1909)

Recipe: Pigeon Pie

Take half a dozen PIGEONS; stuff each one with a Dressing the same as for TURKEY; loosen the joints with a knife, but do not separate them. Put them in a stewpan with water enough to cover them, let them cook until nearly tender, then season them with salt and pepper and butter. Thicken the gravy with flour, remove and cool. Butter a PUDDING dish, line the sides with a rich crust. Have ready some hard-boiled eggs cut in slices. Put in a layer of egg and birds and gravy until the dish is full. Cover with a crust and bake.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)