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

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take six Pigeons being finely cleansed, and trust, put them into a pipkin with a quart of strong broth, or water, and half wine, then put therein some fine slices of interlarded bacon, when it boils scum it, and put in nutmeg, mace, ginger, pepper, salt, currans, sugar, some sack, raisins of the sun, prunes, sage, dryed cherries, tyme, a little saffron, and dish them on fine carved sippets.