Recipes > Meat > Pigeon

Pigeon

• Baked Pigeons, or Pigeons a la Crapaudine
       from Domestic French Cookery (1836)
• Ballotines of Pigeon à la Moderne
       from Dressed Game and Poultry à la Mode (1888)
• Boiled Pigeons with Fricassy Sauce
       from English Housewifry (1764)
• Broiled Pigeon
       from The Italian Cook Book (1919)
• Broiled Pigeons
       from Miss Parloa's New Cook Book
• Broiled Pigeons
       from The Book of Household Management (1861)
• Broiled Pigeons
       from The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877)
• Broiled Pigeons
       from Domestic French Cookery (1836)
• Broiled Pigeons or Squabs
       from The White House Cookbook (1887)
• English Pigeon Pie
       from 365 Foreign Dishes (1908)
• Fricassee of Pigeons
       from The Belgian Cookbook (1915)
• How to jugg Pigeons
       from English Housewifry (1764)
• Hungarian Stewed Pigeons
       from 365 Foreign Dishes (1908)
• Mirranaded Pigeons
       from English Housewifry (1764)
• Piccioni alla minute (Pigeons)
       from The Cook's Decameron
• Piccioni in Ripieno (Stuffed Pigeons)
       from The Cook's Decameron
• Pigeon Curry
       from The Curry Cook's Assistant (1889)
• Pigeon Dumplings or Puddings
       from Directions for Cookery, in its Various Branches (1840)
• Pigeon Pie
       from The White House Cookbook (1887)
• Pigeon Pie
       from The International Jewish Cook Book (1919)
• Pigeon Pie
       from Directions for Cookery, in its Various Branches (1840)
• Pigeon Pie
       from The Skilful Cook (1905)
• Pigeon Pie (Epsom Grand-Stand Recipe)
       from The Book of Household Management (1861)
• Pigeon Surprise
       from The Italian Cook Book (1919)
• Pigeon and Cabbage Rolls
       from The Belgian Cookbook (1915)
• Pigeon en Ragoût de Crevettes
       from Dressed Game and Poultry à la Mode (1888)
• Pigeons Pear-Fashion (Pigeons au Poire)
       from Domestic French Cookery (1836)
• Pigeons Stewed à l'Italienne
       from The Skilful Cook (1905)
• Pigeons and Partridges
       from Recipes Tried and True (1894)
• Pigeons au Soleil
       from Dressed Game and Poultry à la Mode (1888)
• Pigeons au Soleil
       from The Lady's Own Cookery Book (1844)
• Pigeons aux Poires
       from The Lady's Own Cookery Book (1844)
• Pigeons aux Poires Another Way
       from The Lady's Own Cookery Book (1844)
• Pigeons en Poqueton
       from Dressed Game and Poultry à la Mode (1888)
• Pigeons in Jelly
       from Miss Parloa's New Cook Book
• Pigeons in disguise
       from The Lady's Own Cookery Book (1844)
• Pigeons in fricandeau
       from The Lady's Own Cookery Book (1844)
• Pigeons with Peas
       from Domestic French Cookery (1836)
• Pigeons à la Duchesse
       from Dressed Game and Poultry à la Mode (1888)
• Pigeons à la Financière
       from Dressed Game and Poultry à la Mode (1888)
• Pigeons à la Merveilleuse
       from Dressed Game and Poultry à la Mode (1888)
• Pigeons à la Soussell
       from Dressed Game and Poultry à la Mode (1888)
• Pigeons à la Tatare, with Cold Sauce
       from The Lady's Own Cookery Book (1844)
• Pigeons, Pompeton of
       from The Lady's Own Cookery Book (1844)
• Pigeons, Surtout of
       from The Lady's Own Cookery Book (1844)
• Pigeons, biscuit of
       from The Lady's Own Cookery Book (1844)
• Pigeons, en compote. No. 1
       from The Lady's Own Cookery Book (1844)
• Pigeons, en compote. No. 2
       from The Lady's Own Cookery Book (1844)
• Pigeons, en compote. No. 3
       from The Lady's Own Cookery Book (1844)
• Pigeons, to boil
       from The Lady's Own Cookery Book (1844)
• Pigeons, to broil
       from The Lady's Own Cookery Book (1844)
• Pigeons, to jug
       from The Lady's Own Cookery Book (1844)
• Pigeons, to pot
       from The Lady's Own Cookery Book (1844)
• Pigeons, to stew. No. 1
       from The Lady's Own Cookery Book (1844)
• Pigeons, to stew. No. 2
       from The Lady's Own Cookery Book (1844)
• Pigeons, to stew. No. 3
       from The Lady's Own Cookery Book (1844)
• Pigeons, à la Crapaudine
       from The Lady's Own Cookery Book (1844)
• Potted Pigeons
       from Miss Parloa's New Cook Book
• Potted Pigeons
       from The Boston Cooking-School Cook Book (1896)
• Potted Pigeons
       from Better Meals for Less Money (1917)
• Potted Pigeons (Dark Meat)
       from The Century Cook Book (1901)
• Potted Pigeons or Birds
       from Recipes Tried and True (1894)
• Rich Pigeon Pie
       from The Lady's Own Cookery Book (1844)
• Roast Pigeons
       from The White House Cookbook (1887)
• Roast Pigeons
       from The Book of Household Management (1861)
• Roast Pigeons or Squabs
       from The Century Cook Book (1901)
• Stewed Pigeons
       from The White House Cookbook (1887)
• Stewed Pigeons
       from The Book of Household Management (1861)
• Stewed Pigeons
       from My Pet Recipes, Tried and True (1900)
• To Boil Pigeons
       from The Queen-like Closet or Rich Cabinet (1672)
• To Boil Pigeons
       from The Virginia Housewife (1860)
• To Boil Pigeons with Capers and Samphire
       from The Queen-like Closet or Rich Cabinet (1672)
• To Boil Pigeons with Rice
       from The Queen-like Closet or Rich Cabinet (1672)
• To Cook Pigeons
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• To Make a Pigeon-Pie
       from The Queen-like Closet or Rich Cabinet (1672)
• To Pot Pigeons
       from English Housewifry (1764)
• To Roast Pigeons
       from Directions for Cookery, in its Various Branches (1840)
• To Roast Pigeons
       from The Virginia Housewife (1860)
• To boyle Pigeons
       from The Compleat Cook (1658)
• To broil Pigeons whole
       from English Housewifry (1764)
• To make a Chicken or Pigeon-Pye
       from The Compleat Cook (1658)
• To make a Palpatoon of Pigeons
       from English Housewifry (1764)
• To pickle Pigeons
       from English Housewifry (1764)
• To stew Pigeons
       from English Housewifry (1764)
• Young Pigeons Stuffed and Braised
       from Fifty-Two Sunday Dinners (1913)