Broiled Pigeons or Squabs

Original Recipe

Split them down the back and broil the same as chicken; seasoning well with salt, pepper and plenty of butter. Broil slices of salt pork, very thin; place a slice over each bird and serve.

Ingredients

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  • 1 slice over each bird and serve

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Instructions

  1. 1

    Split them down the back and broil the same as chicken; seasoning well with salt, pepper and plenty of butter.

  2. 2

    Broil slices of salt pork, very thin; place a slice over each bird and serve.

Sources & Citations

Sources included so you can explore further.

Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)