To boyl Pigeons with Rice
PERIOD: England, 17th century | SOURCE: The Accomplish'd Lady's Delight In Preserving, Physick, Beautifying, and Cookery, 1675 | CLASS: Authentic
DESCRIPTION: Pigeons served with rice
To boyl Pigeons with Rice.
Boyl your Pigeons in Mutton-broath, putting sweet-Herbs in their bellies; then take a little Rice, and boyl it in Cream with a little whole Mace, season it with Sugar, lay it thick on their breasts, wringing also the juice of a Limon upon them, and so serve them.
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A Boke of Gode Cookery17th
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