A Dish of Young Pigeons
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from An Anonymous Andalusian Cookbook (Andalusia, 13th c. - Charles Perry, trans.), entitled "A Dish of Young Pigeons". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

A Dish of Young Pigeons. Take plump, active pigeons, clean them and put them in a pot and add a little salt, pepper, coriander, and oil. Fry a little and then pour over it water to cover, throw in a quarter ratl of sugar and finish cooking it until it is done, and then cover the contents of the pot with four eggs beaten with saffron and cinnamon. Dot it with egg yolk and leave it on the hearthstone a while, then empty it into a plate and sprinkle it with sugar, lavender and cinnamon and use it.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

L - Pastry of young pigeon. Take the young pigeon and let them boil and chop up or if you want whole; then make the crust of pastry and put inside the pigeon with sweet spices and pine nuts and pieces of lard and sharp wine. If it is time, put it to cook, and then when it is cooked put verjuice inside and it is good and perfect. [Libro di cucina / Libro per cuoco]

A Preparation of Remarkable Pigeons (Bûjûn). Take plump pigeons fattened indoors, clean and grease with murri naqî', thyme and plenty of oil. Place it in the oven in a hantam (earthenware pot), then cut up the entrails, pound them and put them in a pot. Add walnuts and almonds, both pounded and whole, and a quarter û qiya of pepper, thyme, cumin, cloves, lavender, saffron, and coriander. Pour two spoonfuls of oil, as much strong vinegar, and one spoonful of murri naqî' over this all, and put it over a moderate fire. When this stuffing is cooked, dot it with ten eggyolks, then pour the sauce over the pigeons in their tajine, when it comes from the oven and is done cooking. Then leave it a little until it is cool, and serve it. [An Anonymous Andalusian Cookbook]

Pidgeons. Boiled in water with a brown pepper [sauce] like a goose, without being ?? pidgeons. And who wants to, puts them in dough with bacon. [Wel ende edelike spijse]

Pigeons. Roast them including the heads but without the feet; eat them with fine salt. In a pie; eat them with fine salt, wine, or scallion, with the fat from the pie. [Le Viandier de Taillevent]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

The original recipe calls for the following ingredients: [edit this list as appropriate]


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "An Anonymous Andalusian Cookbook". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anony:54>. Accessed on August 9, 2020, 7:46 am.

Searchable index of "Libro di cucina / Libro per cuoco". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libro:50>. Accessed on August 9, 2020, 7:46 am.

Searchable index of "Wel ende edelike spijse". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?welen:54>. Accessed on August 9, 2020, 7:46 am.

Searchable index of "Le Viandier de Taillevent". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:45>. Accessed on August 9, 2020, 7:46 am.

Home : Recipes : Menus : Search : Books : FAQ : Contact