Pigeons Stewed

A Rich Herb and Garlic Stew48

Preparation info

    • Difficulty

      Medium

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 2 pigeons, plucked and drawn
  • 1 head of garlic
  • 1 tbs chopped

Method

Peel each clove of the garlic, and stuff inside the pigeons with the parsley.

Place the pigeons in a pan with all ingredients except the lemon juice, and simmer very gently for about 1 hour, until tender.

Stir in the lemon juice just before serving.