To pickele pidgions
Item
Title
To pickele pidgions
Transcript
Take pidgions boned boyle thm till Enough but first lay every pidgion in pece of a Cleane Cloth take the livers boyle thm shred thm wth as maney swete hearbs as when shred and mixed will with the a fore named will fill Everey pidgion plump as before it was boned Season the hearbs wth nutmegs and salt when the pidgions is stufed wth ths and boyle Enough you may make the pickele of water with some sliced Ginger hole pepper and salt. when the water and spices are boyled and Colde put in as much vinecere as will sharpen thm with a litele hole mase to keep thm Close put in litele lards of Backen with the hearbes with in the pidgions
Subject
sweet herbs See all items with this value
Contributor
Caylor, Karmen
Le, Vincent
Source
Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher
George Mason University Libraries
Rights
Public domain. There are no known restrictions.