To pickele pidgions [pickle pigeons]
Item
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Title
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To pickele pidgions [pickle pigeons]
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Date
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en
1694/1795
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Description
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A recipe for boiled pigeon stuffed with herbs and spices and pickled with vinegar.
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Transcript
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Take pidgions boned boyle them till Enough but first lay every pidgion in pece of a Cleane Cloth take the livers boyle them shred them with 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 with nutmegs and salt when the pidgions is stufed with these and boyld 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 them with a litele hole mase to keep them Close put in litele lards of Backen with the hearbes with in the pidgions
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Contributor
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Caylor, Karmen
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Le, Vincent
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en
Grimm, Stephanie
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en
Bakir, Mehtap
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Source
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Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
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Publisher
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George Mason University Libraries
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Rights
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Public domain. There are no known restrictions.
