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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 Pidgeons with Rice, on the French fashion. FJt them to boyle, and put into their bellyes sweet Hearbes, viz. Parsley, tops of young Time: and then put them into a Pipkin, with as much Mutton broth as will couer them, a piece of whole Mace, a little whole Pepper: boyle all these together vntill your Pidgeons be tender. Then take them off the fire, and scum off the fat cleane from the broth, with a spoone, for otherwise it wil make it to taste rancke. Put in a piece of sweet Butter: season it with Uergis, Nutmegge, and a little Sugar: thicken it with Ryce boyled in sweet Creame. Garnish your Dish with preserued Barberyes, and Skirret rootes, being boyld with Uergis and Butter.