Boiled Pigeons from Modern Cookery for Private Families by Eliza Acton
Truss them like boiled fowls, drop them into plenty of boiling water, throw in a little salt, and in fifteen minutes lift them out, pour parsley and butter over, and send a tureen of it to table wi...
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Ingredients
- fowls
- salt
- parsley
- plenty
- water
- butter
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