Another way to Stew Pidgeons.
Take as many Pidgeons as will make a Dish, and cut them in four quarters, they must not be washed, but put them into a Stewing-dish, and put as much strong Broath as will cover them, Season them with
The young cooks monitor: or, Directions for cookery and distilling. Being a choice compendium of excellent receipts. Made publick for the use and benefit of my schollars. / By M.H.
About this Item
- Title
- The young cooks monitor: or, Directions for cookery and distilling. Being a choice compendium of excellent receipts. Made publick for the use and benefit of my schollars. / By M.H.
- Author
- M. H.
- Publication
- London :: Printed by William Downing ...,
- 1683.
- Rights/Permissions
-
This keyboarded and encoded edition of the work described above is co-owned by the institutions providing financial support to the Early English Books Online Text Creation Partnership. Searching, reading, printing, or downloading EEBO-TCP texts is reserved for the authorized users of these project partner institutions. Permission must be granted for subsequent distribution, in print or electronically, of this text, in whole or in part. Please contact project staff at eebotcp-info@umich.edu for further information or permissions.
- Subject terms
- Cookery, English -- Early works to 1800.
- Cite this Item
-
"The young cooks monitor: or, Directions for cookery and distilling. Being a choice compendium of excellent receipts. Made publick for the use and benefit of my schollars. / By M.H." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/B03765.0001.001. University of Michigan Library Digital Collections. Accessed May 17, 2024.
Pages
Page 71
Cloves, Mace, two or three Ancho∣vies, a little Thyme and Sweet-Mar∣joram, and Savoury and an Onion, and a little Salt, when they have boyled a while till they are pretty tender, then put to them about half a pint of Clarret or White-wine, and when they are tenderly boyled put some Butter into it, and beat it up and thicken it with Yolks of Eggs, or some of the Flomary directed to be made in Page 29. If you have any Oysters or Oyster-Liquor, you may put some in, and then the less strong Broath will serve. Dish it upon fine white Sippits, and garnish the Dish with sliced Lemon or Bar∣berries, and some Greens or Flowers, and Serve it to Table.