Jonge Duiven Op Sijn Burgers

This recipe comes from an early 18th-century Dutch cookbook, 'Het Hollands, of Neederlands kook-boek,' published in Leiden in 1725. The book reflects the refined tastes of the Dutch Golden Age, a period when the Netherlands was a center of commerce and culinary innovation. Affluent households enjoyed a variety of exotic meats, rich sauces, and elegant presentations. Pigeon was a prized delicacy, often served in elaborate ragouts and stews, demonstrating the wealth and sophistication of the host. The recipe encapsulates Dutch-French culinary influences and the growing use of imported ingredients like mushrooms and artichokes.

In the early 1700s, the cook would have used a heavy cast-iron pot or copper casserole (casserool) placed directly over an open fire or on a hearth. Large wooden or metal spatulas were essential for turning and browning the meat, and muslin or kitchen cloth was used for straining stocks and sauces. Herbs were tied together in a small bouquet (bundeltje fyne kruiden) with linen string, and mushrooms were often gathered from local woods. The dish was presented on a grand platter, sometimes with fancy cutlery and decorated garnishes typical of upper-class tables.