"Pigeon in the style of the glutton." A dish from Umbria of spit-roasted wood pigeon with ghiotta, a sauce of wine, vinegar, ham, livers and herbs.
"Squab in the style of Perugia." Roast squab or young pigeons with a sauce of red wine flavoured with juniper berries, sage and olives, sometimes including the entrails of the bird.
Young dove or squab, usually bred for the table rather than taken wild. Squab are usually less than seven months old.
Smooth hound. A type of dogfish, a large, long, thin marine fish with brown skin and very prominent fins, usually eaten as steaks. The fish should be skinned before it is cooked. It is also a pigeon.
"Smooth hound in the French style." Smooth hound, a type of dogfish, cut into thin steaks and fried, served with a sauce of onions, mashed anchovy fillets, garlic and parsley in olive oil.
"Smooth hound with peas." Thin steaks of boned smooth hound sautéed with onions and garlic and then simmered with tomatoes and peas.
