Recipes > Meat > Pigeon > To Boil Pigeons with Capers and Samphire

To Boil Pigeons with Capers and Samphire


Truss your Pigeons, and put them into a Pipkin with some Mutton broth and white Wine, a bundle of sweet herbs, when they are boiled, lay them into a Dish, then take some of the broth with some Capers and Limon sliced, and some butter, heat these together and pour over them; then fry thin slices of Bacon, and lay upon them, and some Samphire washed from the Salt, and some slices of Limon; Garnish your Dish with the same and serve it in.


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

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