Potage of Wood-Quests

PERIOD: England, 17th century | SOURCE: The English and French Cook, 1674 | CLASS: Authentic

DESCRIPTION: Stewed quail or pigeon

Potage of Wood-Quests.

Take your Wood-Quails, or other large Pigeons, whiten and lard them, boil and season them with a sprig of Tyme, whole Pepper, a little beaten Ginger, and some large Mace, soak your Bread, and garnish your Wood-Quests with bottoms of Artichokes and Sparagus, then serve them.