Another Way Recipe

Cut off one leg; truss the pigeons to boil, and let the leg come out of

the vent; fill them with forcemeat: tie them with packthread, and stew

them in good broth. Roll the pigeons in yolks of eggs, well beaten with

crumbs of bread. Lard your stewpan, but not too hot, and fry your birds

to the colour of a popling pear; lay them in a dish, and send up gravy

and orange in a terrine with them.

Vote