Sauces for roast Pigeons or Doves

Preparation info

  • Difficulty

    Medium

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

  1. Gravy and juyce of orange.
  2. Boil’d parsley minced, and put amongst some butter and vinegar beaten up thick.
  3. Gravy, claret wine, and an onion stewed together, with a little salt.
  4. Vine-leaves roasted with the Pigeons minced and put in claret-wine and salt, boil’d together, some butter and gravy.
  5. Sweet butter and juyce of orange beat together, and made thick.
  6. Minced onions boil’d in claret wine almost dry, then put to it nutmeg, sugar, gravy of the fowl, and a little pepper.
  7. Or gravy of the Pigeons only.