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A pigeon pasty Or pie


This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

A Pigeon Pasty or Pie. Get pigeons and cut them up, with or without the crupper; make up the pastry shell with eggs, sugar and rosewater, and put the pigeon pieces into it: a layer of the pieces of pigeon, another of slices of cured ham and another of good spices, sugar and saffron; then make the sauce by grinding chicken liver, and the pigeons' liver and their meat, and along with those things grind marjoram, sugar and egg yolks, with verjuice for distempering, and rosewater; add in this sauce when everything is cooked.

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