To pickele pidgions

Item

Title

To pickele pidgions

Transcript

Take pidgions [inserted above: boned] boyle ym till Enough but first [l]ap every pidgion in pece Cayloof a Cleane Cloth take ye livers boyle ym shred ym wth as maney swete hearbs as when- shred and mixed will with ye a fore named will fill Everey pidgion plump as before it was boned Season ye hearbs wth nutmegs and salt when ye pidgions is stufed wth ys and boyle Enough you may make ye pickele of water with some sliced Ginger hole pepper and salt. when ye water and spices are boyled and Colde put in as much vinecere as will sharpen ym with a litele hole mase to keep ym Close put in litele lards of [B]acken with ye hearbes with in ye pidgions

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.

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