Roast Pigeons

Ingredients

• 2 or 3 pigeons, plucked and dressed
• 1/4 cup melted butter or olive oil
• 1 cup of your preferred stuffing or filling

Directions

1. Pick, draw, clean, and stuff the pigeons as you would a chicken.
2. lay them in rows and add a little water poured into the pan to prevent their scorching.
3. Unless the pigeons are very fat, baste with butter until they are half cooked.
4. When cooked, thicken the gravy that drips from them, and boil the gravy, then pour into the grav-boat.

Source — Louisiana Anthology
Prepared by Keegan McQueen
Louisiana Anthology
July 19, 2023