To Broil a Pigeon is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic dish of spatchcocked pigeons that are seasoned with salt and black pepper and grilled (broiled) with parsley butter. The full recipe is presented here and I hope you enjoy this classic British version of: To Broil 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 broil a pigeon.
WHEN you broil them, do them in the ſame manner, and take care your fire is very clear, and ſet your dridiron high, that they may not burn, and have a little melted butter in at cup. You may ſplit them, and broil them with a little pepper and ſalt : and you may roaſt them only with a little parſley and butter in a diſh.
Modern Redaction
Ingredients:
4 oven-ready pigeons
6 tbsp butter, melted
4 tbsp parsley, shred finely
salt and freshly-ground black pepper, to taste
Method:
Mix together the parsley and melted butter in a bowl then set aside. Wash and dry the pigeons then use a pair of kitchen shears to split the pigeons down the backbone before opening them out flat. Season well with salt and black pepper then put under a hot grill (broiler).
Cook for about 10 minutes per side, basting frequently with the parsley butter. Serve hot, drizzled with a little of the remaining parsley butter mix.
