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pigeons


This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

Pigeons. Roast them including the heads but without the feet; eat them with fine salt. In a pie; eat them with fine salt, wine, or scallion, with the fat from the pie.

autodoc



Other versions of this recipe:

Pastry of young pigeon (Libro di cucina / Libro per cuoco)

A Dish of Young Pigeons (An Anonymous Andalusian Cookbook)

A Preparation of Remarkable Pigeons (Bûjûn) (An Anonymous Andalusian Cookbook)

Pidgeons (Wel ende edelike spijse)




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