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Miss Caldwell's book, 1757-1790
Page 55
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(55) and give it as much baking as a Venison pastry and When you draw it out fill it up With Clarify'd Butter. To Pott Pidgeons Season your Pidgeon With Salt. pepper and Nutmeg and fill the belly's of them With butter, mixt in the same seasoning then lay them in your pott with a lay of Butter till they be all in, then cover it with course paste, and let them bake an hour and quarter and When they are bak'd Sheer of all the liquor from them and fill up your Pott with Clarify'd Butter and they will keep half a Year -
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(55) and give it as much baking as a Venison pastry and When you draw it out fill it up With Clarify'd Butter. To Pott Pidgeons Season your Pidgeon With Salt. pepper and Nutmeg and fill the belly's of them With butter, mixt in the same seasoning then lay them in your pott with a lay of Butter till they be all in, then cover it with course paste, and let them bake an hour and quarter and When they are bak'd Sheer of all the liquor from them and fill up your Pott with Clarify'd Butter and they will keep half a Year -
Szathmary Culinary Manuscripts and Cookbooks
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