To boil Pigeons, Woodcocks, Snites, Black birds, Thrushes, Veldifers, Rails, Quails, Larks, Sparrows, Wheat ears, Martins, or any small Land Fowl: Otherways

Name: To boil Pigeons, Woodcocks, Snites, Black birds, Thrushes, Veldifers, Rails, Quails, Larks, Sparrows, Wheat ears, Martins, or any small Land Fowl: Otherways
Ingredients: ginger; parsley; bread; pepper; breast; fowls; onions; clove; barberries; mace; sippets; sugar; currans; claret wine; broth; capers; butter; lemon peel

Preparation info

Difficulty
Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

About

Ingredients

Fish course
Stew

Method

Half roast your fowls, save the gravy, and carve the breast jagged; then put it in a pipkin, and stick here and there a clove, and put some slic’t