The 1901 Cookbook Archive
No. 1085 — Roast Pigeons
English historical translation of Molokhovets recipe No. 1085 from the 1901 Russian cookbook, retaining original methods and measures.
Pluck and eviscerate five or six pigeons, soak overnight in vinegar mixed equally with water, as in No. 3575, Part II.
The following day remove, lard with strips of pork fat and roast covered in a saucepan with ½ Russian pound of butter for about an hour and a half, turning on all sides.
Serve with salad. The author says young pigeons need not be soaked in vinegar.
To provide
5–6 pigeons and spiced vinegar No. 3575 | ¼–½ Russian pound of pork fat and ½ pound of butter |
Historical editorial note: The period overnight soak and roasting time are not modern poultry-safety standards.
Original source: Read Russian recipe No. 1085. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.