To Roast a Pigeon is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic dish of pigeon stuffed with parsley butter that are roasted and served with the pan juices. The full recipe is presented here and I hope you enjoy this classic British version of: To Roast a Pigeon.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Aft of Cookery Made Plain and Easy, the classic Georgian cookbook.
To raoaſt a pigeon.
TAKE ſome parſley ſhred fine, a piece of butter as big as a walnut, a little pepper and ſalt ; tie the neck-end tight ; tie a ſtring round the legs and rump and faſten the other end to the top of the chimney-piece. Baſte them with butter, and when they are enough lay them in the diſh, and hey will ſwim with gravy. You may put them on a little ſpit, and then tie both ends cloſe.
Mix together the parsley and 4 tbsp butter in a bowl. Divide into four pieces and use this mixture to stuff the pigeons.
Place in a roasting dish then transfer to an oven pre-heated to 200°C and cook for about 25 minutes, basting occasionally with the melted butter. The pigeons should be well browned and cooked through, but the breasts should still be pink in the middle. Remove from the oven and allow to rest for 2 minutes. Transfer to a serving dish, pour over the butter sauce from the roasting tin and serve.
