To boyle Pigeons
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from A NEVV BOOKE of Cookerie (England, 1615), entitled "To boyle 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:

To boyle Pigeons. PArboyle your Pigeons with Parsley in their bellies, and Butter: put them in a Pipkin with strong broth, about a quart thereof, a ribbe of Mutton, large Mace, a little grosse Pepper, beaten Sinamon, a little Ginger and Sugar, a few Razins of the Sunne, a few Currens, Barberryes in bunches, halfe a pinte of white wine, boyle all together with a little Bread steeped in broth, to collour it: straine it with some of the broth, and put it into the Pipkin: let them boyle till they be enough, and so serue them in. This broth may serue to boyle Woodcockes, or Patridges in, with this difference, take some of the broth out of the Pigeon, and put in a minst Onyon. Let it boyle vntill it be enough.



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]

Boiled Pigeons. When the pigeons are cooked, take fat broth, take six yolks of raw eggs, & beat them with white wine, then take a small handful of finely chopped parsley, & put therein the eggs, & when it starts to boil, drop the eggs therein, & remove from the fire, for fear so that it won't turn curdled, in the summer put cranes or egrets therein. [Ouverture de Cuisine]

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


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

pigeons
parsley
butter
broth
sheep
mace
pepper
cinnamon
ginger
sugar
wine
bread
onions


[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]


Procedure
[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]


Bibliography

[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 "A NEVV BOOKE of Cookerie". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?nevvb:103>. Accessed on December 14, 2019, 2:03 pm.

Searchable index of "Ouverture de Cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ouver:12>. Accessed on December 14, 2019, 2:03 pm.




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