Pigeons Stewed

A Rich Herb and Garlic Stew48

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


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


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.