The 1901 Cookbook Archive
No. 1086 — Roast Pigeons Stuffed with Bread and Currants
English historical translation of Molokhovets recipe No. 1086 from the 1901 Russian cookbook, retaining original methods and measures.
For the stuffing take one five-kopeck French roll, cut away its crust thinly and soak the crumb in broth or milk.
Salt lightly, add two eggs, one spoonful of butter, ¼ glass of currants and nutmeg, and rub together thoroughly.
Stuff the body cavity and crop of each pigeon, bind with thread and roast in an earthenware dish in the oven, basting frequently with its butter.
Garnish with boiled potatoes and serve fresh-cucumber salad No. 1353 or 1354 separately.
To provide
6 pigeons and 1 French roll ¼–½ glass of currants and 2 eggs | Nutmeg and 1 glass of milk ½ Russian pound of butter |
Original source: Read Russian recipe No. 1086. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.