Recipes > Meat > Pigeon > To Boil Pigeons with Rice

To Boil Pigeons with Rice


Take your Pigeons and truss them, and stuff their bellies with sweet herbs, then put them into a Pipkin with as much Mutton broth as will cover them, with a blade of Mace and some whole Pepper; boil all these together until the Pigeons be tender, and put in Salt:

Then take them from the fire, and scum off the Fat very clean, then put in a piece of sweet Butter, season it with Verjuice, Nutmeg and a little Sugar, thicken it with Rice boiled in sweet Cream. Garnish your Dish with preserved Barberries and Skirret Roots boiled tender.


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

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