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Anne Bayne booke [of recipes] circa 1700
Page 194
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(194) To make a Raggow of pigeons & Chikins Take your pigeons & thrust them as for boiling beat the brest bones flat then take some bacon & lard them & season them with pepper salt mace & cloves then doe them with flower & fry them to give them a colour then put them into strong broth with pepper & salt & bay leaves & a few sweet herbs & an onion & stew them till they be tender. have no more liquor then to cover them. make your Raggow with sweet breads musherams Cockscombs pallats hartichoke bodomes & lamb stones cut in peices then put to it some white wine. & squeeze some Lemon in & garnish your dish with what you please. you may put in some morells & Trofels if you please. you must boile them in water first it will be very good without.
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(194) To make a Raggow of pigeons & Chikins Take your pigeons & thrust them as for boiling beat the brest bones flat then take some bacon & lard them & season them with pepper salt mace & cloves then doe them with flower & fry them to give them a colour then put them into strong broth with pepper & salt & bay leaves & a few sweet herbs & an onion & stew them till they be tender. have no more liquor then to cover them. make your Raggow with sweet breads musherams Cockscombs pallats hartichoke bodomes & lamb stones cut in peices then put to it some white wine. & squeeze some Lemon in & garnish your dish with what you please. you may put in some morells & Trofels if you please. you must boile them in water first it will be very good without.
Szathmary Culinary Manuscripts and Cookbooks
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