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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 67
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Pigeons with Rice. Take 6 Pigeons; stuff them with Parsley, Pepper & Salt rolled in a little Butter, & put them into a Quart of Mutton Broth with a little Mace, a bundle of sweet Herbs & an Onion or two; cover them close & let them boil a full Quarter of an Hour; then take out the Onions & sweet Herbs, take a good Piece of Butter rolled in flour; put it in & give it a shake; season it w.th Salt if wanting; then have ready 1/2 lb of Rice boiled in Milk & take care it don't burn; when it begins to be thick take the Yolks of two or three Eggs beat up with two or three Spoonfuls of Cream & a little Nutmeg; stir it together till it is quite
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Pigeons with Rice. Take 6 Pigeons; stuff them with Parsley, Pepper & Salt rolled in a little Butter, & put them into a Quart of Mutton Broth with a little Mace, a bundle of sweet Herbs & an Onion or two; cover them close & let them boil a full Quarter of an Hour; then take out the Onions & sweet Herbs, take a good Piece of Butter rolled in flour; put it in & give it a shake; season it w.th Salt if wanting; then have ready 1/2 lb of Rice boiled in Milk & take care it don't burn; when it begins to be thick take the Yolks of two or three Eggs beat up with two or three Spoonfuls of Cream & a little Nutmeg; stir it together till it is quite
Szathmary Culinary Manuscripts and Cookbooks
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