To Stew Pigeons

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 062


Take six Pigeons with the Giblets. Cut the Pigeons in Quarters, and put them into a Stew-pan, with two Blades of Mace, a little Pepper, Salt, and just Water enough to stew them without Burning. When they are tender thicken the Liquor with the Yolk of an Egg, three Spoonsful of Cream, a Bit of Butter, a little shred Thyme and Parsley. Shake them up together, and garnish with Lemon.


Geschmorte Tauben


Marlene Ernst

Marlene Ernst (Transkription): "To Stew Pigeons", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 062,
online unter: (18.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.