To stew Pigeons in the French fashion

Name: To stew Pigeons in the French fashion
Cuisine: French
Ingredients: pigeons; sweet herbs; beef-suet; sippets; cinamon; sugar; ginger; pepper; mace; cloves; currans; bread; lard; white-wine; salt; whole cloves; yolks of hard eggs; strong mutton broth; cabbidge; pigeons; raw eggs

Preparation info

Difficulty
Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

About

Method

The Pigeons being drawn and trust, make a fearsing or stopping of some sweet herbs minced, then mince some beef-suet or lard, grate