Recipes > Meat > Pigeon > To Boil Pigeons

To Boil Pigeons


Take your largest Pigeons and cut them in halves, wash them and dry them, then boil a little water and Salt with some whole Spice, and a little Faggot of sweet Herbs, then put in your Pigeons and boil them, and when they are enough, take some boiled Parsley shred small, some sweet Butter, Claret Wine, and an Anchovy, heat them together, then put in the yolks of Eggs, and make it thick over the Fire, then put in your Pigeons into a Dish, garnished with pickled Barberries and raw Parsley, and so pour over them your Sawce, and serve it to the Table.


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The Queen-like Closet or Rich Cabinet (1672).

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