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English cookbook, 1700
Page 53a
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To pickle Pigeons bone your Pigeons & wash e'm in cold water, then have ready some boyling water & let e'm boyle up in it once or twice to starken, then take e'm out & stuf e'm wth winter-savery time & sweet Marjoram & a good deal of parsly & some chives all shred small season wth pepper & salt mace & cloves when thay are stuf'd put e'm to boyle in water wth some vinegar & salt in it, let the Liquor boyle before you put e'm in, let e'm boyle jently & be constantly scumm'd, when
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To pickle Pigeons bone your Pigeons & wash e'm in cold water, then have ready some boyling water & let e'm boyle up in it once or twice to starken, then take e'm out & stuf e'm wth winter-savery time & sweet Marjoram & a good deal of parsly & some chives all shred small season wth pepper & salt mace & cloves when thay are stuf'd put e'm to boyle in water wth some vinegar & salt in it, let the Liquor boyle before you put e'm in, let e'm boyle jently & be constantly scumm'd, when
Szathmary Culinary Manuscripts and Cookbooks
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