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Anne Bayne booke [of recipes] circa 1700
Page 79
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(79) To Ragou pigeons chikins or a brest of veale Take your pigeons or chikins & halfe roast them if you please you may lard them with bacon if a brest of veale you may stuf it with forct meat & halfe roast it. then put them into your stew pan with as much gravy as will cover them let them stew in it a good while. but let them be [neare?] enough roasted before you stew them then put in 2 or 3 spoonfulls of white wine & thick them up with a lump of butter & an Egg yolk to [serve?] it up & lay about fryed sweet breads & lamb stowes & dresse it up with pickles of all sorts & forct balls. put a few shred musherums into your sawce
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(79) To Ragou pigeons chikins or a brest of veale Take your pigeons or chikins & halfe roast them if you please you may lard them with bacon if a brest of veale you may stuf it with forct meat & halfe roast it. then put them into your stew pan with as much gravy as will cover them let them stew in it a good while. but let them be [neare?] enough roasted before you stew them then put in 2 or 3 spoonfulls of white wine & thick them up with a lump of butter & an Egg yolk to [serve?] it up & lay about fryed sweet breads & lamb stowes & dresse it up with pickles of all sorts & forct balls. put a few shred musherums into your sawce
Szathmary Culinary Manuscripts and Cookbooks
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