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English cookbook, 1700
Page 19
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19 To Stew Pidgons Take your Pidgions & Pick them clean and Lay them in some warm water to whiten, then take the hearts & livers & chop them small wth as much beef Suit as you think will make it fat & light, a little shread parsley, & chives, a little peper & salt & a little grated nutmeg, a little fat of bacon shred small then break an egge into it & mix it well togeather, so stuf your Pidgion bellys wth it, & put e'm into a stew pan wth a little good broth, two or Onions cover e'm close till thay'r tender, then take e'm up, & put you'r Liquour through a Sive & scrape the Pidgions clean from scum
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19 To Stew Pidgons Take your Pidgions & Pick them clean and Lay them in some warm water to whiten, then take the hearts & livers & chop them small wth as much beef Suit as you think will make it fat & light, a little shread parsley, & chives, a little peper & salt & a little grated nutmeg, a little fat of bacon shred small then break an egge into it & mix it well togeather, so stuf your Pidgion bellys wth it, & put e'm into a stew pan wth a little good broth, two or Onions cover e'm close till thay'r tender, then take e'm up, & put you'r Liquour through a Sive & scrape the Pidgions clean from scum
Szathmary Culinary Manuscripts and Cookbooks
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