To Boil Pigeons
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- pigeons
- soft cold water
- melted butter
- broccoli
- butter and parsley
Instructions
- Scald the pigeons and draw them, removing the craw. Wash them thoroughly in several changes of water. Cut off the pinions (wing tips) and turn the legs under the wings. Dredge the birds with flour. Place them in soft cold water and bring to a gentle boil. Cook slowly for a quarter of an hour until tender. Dish them up and pour good melted butter over them. Arrange broccoli in bunches around the pigeons. Serve with butter and parsley sauce in a boat on the side.