To stew Pigeons in the French fashion

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

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The Pigeons being drawn and trust, make a fearsing or stopping of some sweet herbs minced, then mince some beef-suet or lard, grated bread, currans, cloves, mace, pepper, ginger, sugar, & 3 or 4 raw eggs. The pigeons being larded & half roasted, stuff them with the foresaid fearsing, and put boil’d cabbidge stuck with a few cloves round about them; bind up every Pigeon several with packthread, then put them in a pipkin a boiling with strong mutton broth, three or four yolks of hard eggs minced small, some large mace, whole cloves, pepper, salt, and a little white-wine; being boil’d, serve them on fine carved sippets, and strow on cinamon, ginger, and sugar.