To pickele pidgions [pickle pigeons]

Item

Title: To pickele pidgions [pickle pigeons]
Date: 1694/1795
Description: A recipe for boiled pigeon stuffed with herbs and spices and pickled with vinegar.
Transcript: 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
Subject: See all items with this value pigeons; See all items with this value herbs; See all items with this value salt (seasonings); See all items with this value water; See all items with this value ginger; See all items with this value black pepper; See all items with this value vinegar; See all items with this value bacon; See all items with this value boiling (cooking); See all items with this value stuffing (cooking); See all items with this value pickling
Contributor: Caylor, Karmen; Le, Vincent; Grimm, Stephanie; Bakir, Mehtap
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.

Item sets: Fairfax Cookbook; Food; Meat dishes; Preserving, Pickling, & Fermentation

Position: 50 (1 views)