Classic Culinary Arts:

Broiled Pigeons Recipe

Broiled Pigeons Recipe, part of the classic American culinary arts. Pieces such as Broiled Pigeons Recipe are classics from nineteenth century America, with old-fashioned ingredients, cooking techniques, and cooking utensils. Even the instructions and terminology are original, so you'll get a taste of classic culinary arts by just reading them. And these free recipes and techniques are yours to use and share as you'd like.

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Broiled Pigeons Recipe

Prepare, cook and serve the same as quail:

Split the quail down the back. Wipe with a damp towel. Season with salt and pepper, rub thickly with soft butter, and dredge with flour. Broil ten minutes over clear coals. Serve on hot buttered toast, garnishing with parsley.

They should be young for broiling, squabs being the best.