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John and Henry Locke cookery archive, item 1, 1852
Page 30
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Cover them with stock and let them stew until tender. take them out and thicken the stock. add a little soy and anchovy, and ketchup strain it put it back in the pan with a handfull of button mushrooms serve with glazed onions, stewed. _____ Pigeons au Poise cut the feet off the pigeons. stuff them with forcemeat. truss them in the shape of a pear. egg and bread crumb them. put them in a dish well buttered but not to touch. bake them. when done lay them in your dish, with stewd spinach between and yolk of egg rubbd through a seive and put on the spinach put cullis in the dish but not to touch the pigeons or spinach on top. serve with melted Butter.
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Cover them with stock and let them stew until tender. take them out and thicken the stock. add a little soy and anchovy, and ketchup strain it put it back in the pan with a handfull of button mushrooms serve with glazed onions, stewed. _____ Pigeons au Poise cut the feet off the pigeons. stuff them with forcemeat. truss them in the shape of a pear. egg and bread crumb them. put them in a dish well buttered but not to touch. bake them. when done lay them in your dish, with stewd spinach between and yolk of egg rubbd through a seive and put on the spinach put cullis in the dish but not to touch the pigeons or spinach on top. serve with melted Butter.
Szathmary Culinary Manuscripts and Cookbooks
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