To boil Pigeons with rice is a traditional Elizabethan recipe for a classic dish of boiled pigeons served with thick rice pudding made with cream. The full recipe is presented here and I hope you enjoy this classic Elizabethan version of: To boil Pigeons with rice.
BOyle them in mutton broath, putting ſweete hearbes in their bellies, then take a little Rice and boyle it in Creame, with a little whole mace, ſeason it with ſugar, lay it thick on their breaſts, wringing alſo the iuice of a Lemmon vpon them, and ſo ſerue them.
Modern Redaction
Ingredients:
4 pigeons
400ml mutton broth sweet herbs, for stuffing
100g rice
500ml single cream
4 tbsp sugar
2 blades of mace
1 lemon
Method:
Use the herbs to stuff the pigeons then place in a pan with the mutton broth. Bring to a boil, reduce to a gentle simmer, cover and continue cooking for about 40 minutes, or until the pigeons are tender.
In the meantime, wash the rice and place in a saucepan with the cream an mace. Bring to a simmer and cook, stirring constantly for about 30 minutes, or until the rice is tender and the mixture is thick. Remove the mace and stir in the sugar.
When the pigeons are done, transfer to serving dishes. Spoon over the rice mixture then squeeze over the juice from the lemon and serve.
