To boil or dress any Land Fowl, or Birds in the Italian fashion, in a Broth called Brodo-Lardiero

Name: To boil or dress any Land Fowl, or Birds in the Italian fashion, in a Broth called Brodo-Lardiero
Cuisine: Italian
Ingredients: pigeons; strong broth; salt; currans; ginger; pepper; nutmeg; mace; water; bacon; sippets; saffron; tyme; dryed cherries; sage; sack; sugar

Preparation info

Difficulty
Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

About

Ingredients

Europe
Italy
Main course
Gluten-free
Mediterranean

Method

Take six Pigeons being finely cleansed, and trust, put them into a pipkin with a quart of strong broth, or