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To Boyle pigeons

This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

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.


Other versions of this recipe:

Boiled Pigeons (Ouverture de Cuisine)

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