To Roast Pigeons
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- pigeons
- 1 lump butter
- parsley
- pepper
- salt
- asparagus
- butter
Instructions
- Dress and clean your pigeons.
- Mix together a good lump of butter with chopped parsley, pepper, and salt.
- Stuff this mixture into the cavity of each pigeon.
- Spit the pigeons and place them before a good fire.
- Dust them and baste them frequently as they roast.
- Cook until done, about twenty minutes.
- Arrange bunches of asparagus around them on the serving plate.
- Serve with a parsley and butter sauce.