Authors
Books
Collections
Features
Login
Svg Vector Icons : http://www.onlinewebfonts.com/icon
hide filters
Search
Authors
Books
Collections
Features & Stories
Help and Support
Login
🎉 We're celebrating ckbk's second birthday with
25% off Premium Membership
🎉
Robert May
Sauces for roast Pigeons or Doves
Add to collection
Preparation info
Difficulty
Medium
Appears in
top 1000
The Accomplisht Cook
By
Robert May
Published
1660
About
Svg Vector Icons : http://www.onlinewebfonts.com/icon
Recipes
Contents
Method
Gravy and juyce of
orange
.
Boil’d
parsley
minced, and put amongst some
butter
and
vinegar
beaten up thick.
Gravy,
claret wine
, and an
onion
stewed together, with
a
little
salt
.
Vine-leaves
roasted with the
Pigeons
minced and put in
claret-wine
and
salt
, boil’d together, some
butter
and gravy.
Sweet butter
and juyce of
orange
beat together, and made thick.
Minced
onions
boil’d in
claret wine
almost dry, then put to it
nutmeg
,
sugar
, gravy of the
fowl
, and
a
little
pepper
.
Or gravy of the
Pigeons
only.
Starter
Sauce