17 - Pastéis de pombinhos
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This entry is a re-creation of a recipe from A Treatise of Portuguese Cuisine from the 15th Century (Portugal, 15th c. - Fernanda Gomes, trans.), entitled "17 - Pastéis de pombinhos". [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:

17 - Pastéis de pombinhos. Tomem os pombinhos já limpos e dêem-lhes uns cortes na carne, colocando dentro fatias de toucinho. Temperem-nos a gosto, levando-os ao fogo, a cozer. Façam a massa de pastelão e coloquem dentro os pombinhos, com caldo de vaca, de carneiro ou de galinha, e um pouco de agraço ou caldo de limão. Cubram tudo com a mesma massa do pastelão, e levem ao forno brando.

Small pigeon pastries. Take already cleaned small pigeons (inho is a diminutive suffix) and put some slices in the meat, placing slices of bacon inside. Spice it to taste, taking to the fire to cook. Make dough for the large pastries (~ao is a suffix denoting something large) and place the little pigeons inside, with broth from beef, mutton or chicken, and a little verjuice or lemon juice. Cover everything in the pastry dough and cook in a moderate oven.

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 "A Treatise of Portuguese Cuisine from the 15th Century". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?treat:17>. Accessed on May 21, 2019, 5:32 am.

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