To boyle Pigeons in blacke broath
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This entry is a re-creation of a recipe from The Good Housewife's Jewell (England, 1596), entitled "To boyle Pigeons in blacke broath". [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:

To boyle Pigeons in blacke broath. First roste them a little, then put them into an earthen pot, with a little quantitye of sweete Broth, then take Onyons, and slice them, and set them on the Coles with some butter to take away the sent of them, put them into the Pigeons, and leyre it with a toste of bread, drawne with Vineger, then put some sweete hearbes halfe cut, and synamon and Ginger, and grosse Pepper, and let them boyle, and season them with salte, serue them vpon soppes, and garnish them with fruit.

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


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Searchable index of "The Good Housewife's Jewell". Medieval Cookery.
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