Stuffed Pigeons
From Mrs. Lincoln's Boston cook book, 1884
Serves 4
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 156. The excerpt below is the record exactly as published.
one pint of loose parsley for each pigeon. Wash, remove the large stems, and chop very fine, adding salt The Boston Cook Booh. 263 and pepper and two or three tahlespoonfuls of water while chopping. Stuff the pigeons with the parsley ; add also the heart and a half -inch cube of salt pork
Cook this with the app: pantry check, scaling, and the assistant.