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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 64
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may put a little red Wine if you please; don't put too Much Cyder at first To stew Pigeons To half a Dozen Pigeons grate a little Bread; some Bacon fat, Marjoram & Parsley shred small; beat an Egg & mix all these together into a Force Meat; put a little into each Pigeon & sew them up; put them into a Stew Pan with as much Water as will cover them; when they are half enough put them into another Stew Pan w.th 2 oz. of Butter & let them stew till they are of a light brown all over; then by Degrees put in the Liquor they were stew'd in; so serve them up) you may add Mushrooms & Balls if you please.
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may put a little red Wine if you please; don't put too Much Cyder at first To stew Pigeons To half a Dozen Pigeons grate a little Bread; some Bacon fat, Marjoram & Parsley shred small; beat an Egg & mix all these together into a Force Meat; put a little into each Pigeon & sew them up; put them into a Stew Pan with as much Water as will cover them; when they are half enough put them into another Stew Pan w.th 2 oz. of Butter & let them stew till they are of a light brown all over; then by Degrees put in the Liquor they were stew'd in; so serve them up) you may add Mushrooms & Balls if you please.
Szathmary Culinary Manuscripts and Cookbooks
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