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To Boyle pigeons In Blacke broath


This is an excerpt from The Good Housewife's Jewell
(England, 1596)
The original source can be found at MedievalCookery.com

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.

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