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James Doak cookbook: The art of cookery, circa 1760s
Page 23
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To Roast a Pigion Take some parsley shred fine a piece of butter as big as a wallnut a little peper and salt tie the [neck-en?] tite tie a string round the legs and Rump and fasten the end to the top of the Chimney piece Baste them with butter and when they are enough lay them in the Dish and they will swim with gravy you may put them on a little spit and then tie both closet Hear Endeth the first lesson Broil Pigeon When you broile them do them in the same manner and take care your fire is very clear and set your gridiron high that they may not burn and have a little melted butter in a cup you may split them & broile them with a little peper & salte, you may rost them only with a little parsely & butter in a dish
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To Roast a Pigion Take some parsley shred fine a piece of butter as big as a wallnut a little peper and salt tie the [neck-en?] tite tie a string round the legs and Rump and fasten the end to the top of the Chimney piece Baste them with butter and when they are enough lay them in the Dish and they will swim with gravy you may put them on a little spit and then tie both closet Hear Endeth the first lesson Broil Pigeon When you broile them do them in the same manner and take care your fire is very clear and set your gridiron high that they may not burn and have a little melted butter in a cup you may split them & broile them with a little peper & salte, you may rost them only with a little parsely & butter in a dish
Szathmary Culinary Manuscripts and Cookbooks
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