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Boiled Pigeons Old Elizabethan Recipe

Queen Elizabeth Ist

"Queen Elizabeth Ist"

Boiled Pigeons Old Elizabethan Recipe
Take your largest Pigeons and cut them in halves, wash them and dry them, then boil a little water and Salt with some whole Spice, and a little Faggot of sweet Herbs, then put in your Pigeons and boil them, and when they are enough, take some boiled Parsley shred small, some sweet Butter, Claret Wine, and an Anchovy, heat them together, then put in the yolks of Eggs, and make it thick over the Fire, then put in your Pigeons into a Dish.

Garnish with pickled Barberries and raw Parsley, and so pour over them your Sawce, and serve it to the Table.

Boiled Pigeons Old Elizabethan Recipe
The above Old recipe is taken from for Boiled Pigeons is written in totally different way to today's recipe books.

  • There were no lists of ingredients - these were included as part of the text
  • Food and ingredient measurements were extremely basic - quantities were not often specified.
  • Temperature control was difficult and therefore not specified.
  • Cooking times were vague - and left to the cook to decide.
  • It was assumed that the reader would already have some knowledge of cooking

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Elizabethan Era
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