Bordeaux Pigeons Roasted from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Truss and roast as for partridge; place a piece of fat bacon on the breast of each and roast for about fifteen minutes, basting the birds frequently. When cooked, take up, remove the strings and sk...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Butcher's twine
- Skewer
- Oven
- Roasting pan
- Baster
Ingredients
- breast
- fat bacon
- bacon
- skewers
- salad
- watercress
- partridge
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Compote of Pigeons from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Roast Pheasants with Cress from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Roast Pheasants with Cress from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Roast Wild Duck from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Fillets of Pigeons à l’Américaine from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Roast Plovers from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Roast Partridge served on Croutons from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Ta
app.ckbk.com
Stuffed Partridges. Poivrade Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com