A Boke of Gode Cookery Presents

Pigeons or any small Fowl to Boyl

PERIOD: England, 17th century | SOURCE: The Whole Duty of a Woman: Or a Guide to the Female Sex, 1696 | CLASS: Authentic

DESCRIPTION: Small game fowl in broth

Pigeons or any small Fowl to Boyl.

Parboyl them with beaten Parsley and Butter in their Bellies, then put them into your Boyler with strong Broth, add a blade of Mace, and some gross pepper, with half a pint of white-wine, grate a little bread into the broth to whitten the Fowl; and so serve them up with the Gravy and a dissolved Anchovy, Garnish'd with Parsly and Violets, or their leaves.

RETURN TO: 17th Century English Recipes

A Boke of Gode Cookery17th Century English Recipes
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