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.
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