A Boke of Gode Cookery Presents

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.

RETURN TO: 17th Century English Recipes

A Boke of Gode Cookery17th Century English Recipes
© 1997 - 2002 James L. Matterer