Old Elizabethan Recipe
Take your largest Pigeons and cut them in
halves, wash them and dry them, then boil a little water and Salt
with some whole Spice, and a little Faggot of sweet Herbs, then put
in your Pigeons and boil them, and when they are enough, take some
boiled Parsley shred small, some sweet Butter, Claret Wine, and an
Anchovy, heat them together, then put in the yolks of Eggs, and make
it thick over the Fire, then put in your Pigeons into a Dish.