To fricasey Pigeons the Italian way

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

pigeons ↝ Squab, (pigeon), meat only, raw [Poultry Products]
oil ↝ Oil, safflower [Fats and Oils]
green pease ↝ Green peas, raw [Other starchy vegetables]
boiling water ↝ Water, tap [Tap water]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
onions ↝ Onions, raw [Vegetables and Vegetable Products]
garlick
parsley ↝ Parsley, raw [Not included in a food category]
vinegar ↝ Vinegar [Mustard and other condiments]
Veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
lamb ↝ Lamb, ground, raw [Lamb, Veal, and Game Products]
yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]

Instructions (6)

Quarter your pigeons and fry them in oil.
Take some green pease, and let them fry in the oil till they are almost ready to burst.
Then put some boiling water to them.
Season it with salt, pepper, onions, garlick, parsley, and vinegar.
Veal and lamb may be done the same way.
Thicken your yolks of eggs.

Original Text

To fricasey Pigeons the Italian way.
QUARTER your pigeons and fry them in oil; take some green pease, and let them fry in the oil till they are almost ready to burst; then put some boiling water to them; season it with salt, pepper, onions, garlick, parsley, and vinegar. Veal and lamb may be done the same way, and thicken your yolks of eggs.

Notes

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