Pidgeon Pears


Receipts of Pastry and Cookery, Edward Kidder, 1720

Bone your pidgeon all but one leg, and put that through the side out at the vent; cut off the toes & fill them with forced meat made of the heart & liver, & cover them with a tender forcd meat being wafhed with ye batter of eggs; & fhape them like pears; then wafh  them over & roul them in fcalded chopt spinach, cover them with thin slices of bacon , &  put them in bladders, boyl them and hour and a ½ then take them out of the bladders and lay them  before a fire to crisp them, then make for them a ragoonoe.

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