Pulpatoon (Pupton) of Pigeons

Preparation info

  • For

    8

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A famous seventeenth- and eighteenth-century dish which seems to have disappeared completely from English tables in the nineteenth century.

This is Patrick Lambe’s (master cook to Charles II, James, William and Mary, and Anne) recipe for a ‘Pupton of Pigeons’ (1710).

‘For a little Dish you may take six pigeons, or more according to the Bigness of your Dish, truss them, singe and b