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

pigeons See all items with this value
sweet 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
pepper See all items with this value
vinegar See all items with this value
bacon lard 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.

Item sets

Fairfax Cookbook
Food
Meat dishes
Preserving, Pickling, & Fermentation