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Updated: May 26, 2025
Garnish your dish with crisp parsley and lemon. To broil PIGEONS whole. Take your pigeons, season and stuff them with the same stuffing you did jugg'd pigeons, broil them either before a fire or in an oven; when they are enough take the gravy from them, and take off the fat, then put to the gravy two or three spoonfuls of water, a little boil'd parsley shred, and thicken your sauce.
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