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James Doak cookbook: The art of cookery, circa 1760s
Page 21
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To Fricasey Pigeons Take 8 Pigeons New kill'd, cut them into small pieces, and put them into a stewpan with a pint of Claret and a pint of Water. Season your Pigeons with Salt and Peper, A Blade or 2 of mace, an Onion, a Bundle of Sweet Herbs, a good Piece of Butter just rooled in a very little flour. cover it close, and let them stew till their is just Enough for Sauce, and then take out the Onion & Sweet Herbs, Beat up the yolks of 8 Eggs grate half a nutmeg in: and with your Spoon push the meat all to one side of the Pan the gravy to the other side, and stir in the Eggs, keep the stirring for fear of running to curds, and when the Sauce is fine and thick shake all together, put in half a Spoonfull of Vinegar and give them a shake: then put the meat into the Dish; pour the Sauce over it, and have ready some slices of Bacon toasted, and fry'd Oysters: throw the Oysters all over and lay the Bacon round garnish with Lemon
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To Fricasey Pigeons Take 8 Pigeons New kill'd, cut them into small pieces, and put them into a stewpan with a pint of Claret and a pint of Water. Season your Pigeons with Salt and Peper, A Blade or 2 of mace, an Onion, a Bundle of Sweet Herbs, a good Piece of Butter just rooled in a very little flour. cover it close, and let them stew till their is just Enough for Sauce, and then take out the Onion & Sweet Herbs, Beat up the yolks of 8 Eggs grate half a nutmeg in: and with your Spoon push the meat all to one side of the Pan the gravy to the other side, and stir in the Eggs, keep the stirring for fear of running to curds, and when the Sauce is fine and thick shake all together, put in half a Spoonfull of Vinegar and give them a shake: then put the meat into the Dish; pour the Sauce over it, and have ready some slices of Bacon toasted, and fry'd Oysters: throw the Oysters all over and lay the Bacon round garnish with Lemon
Szathmary Culinary Manuscripts and Cookbooks
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