To Pickle Young Pidgeons
From the treasured pages of Receipt book by Beulah Hutson
Written by Beulah Hutson
To Pickle Young Pidgeons
"Bone and Seaſon them uery high, with Nuttmeg, peppor and Salt, make your pickle with two quarts uineger and one of water, whole Spices boyled them uery well and tender, and take them out lett the pickle till Cold, then Keepe them in the ſame pickle."
Note on the Original Text
The recipe is presented in a style characteristic of the late 1600s: succinct, omitting precise measurements and assuming the reader's kitchen experience. Spellings are irregular (e.g., 'Seaſon', 'boyled', 'lett'), and the long 's' (ſ) appears in place of the modern 's'. Instructions are direct and procedural, but lack explicit timing or temperatures. The recipe foregrounds technique—boning, seasoning, boiling—without providing much narrative, reflecting both the pace and priorities of early cookbook writing.
Title
Receipt book by Beulah Hutson (1680)
You can also click the book image above to peruse the original tome
Writer
Beulah Hutson
Era
1680
Publisher
Unknown
Background
A delightful journey into 17th-century kitchens, this manuscript stirs together rustic recipes and culinary secrets, inviting readers to savor the ingenious flavors of Beulah Hutson's time.
Kindly made available by
Folger Shakespeare Library
This recipe originates from late 17th-century England, a period renowned for elaborate preservation techniques. At a time before reliable refrigeration, pickling in a strong vinegar solution allowed game and poultry to be kept safe from spoilage for several weeks. The robust use of spices reflects both the influence of trade and the English fondness for aromatic, savory preserved dishes. Recipes such as this would likely appear in upper-class households, especially among those who had access to young pigeons bred for the table. The source, attributed to Beulah Hutson around 1680, offers a glimpse into the domestic economy and culinary creativity of Restoration-era Britain.
Traditionally, cooks would have used a large iron or copper cauldron over an open hearth to boil both the pickle and the birds. Boning would be done with a sharp small knife, and allspice grinding with a mortar and pestle. The cooled pigeons and liquor would be stored in glazed earthenware jars or stoneware crocks, sealed with a linen cloth and possibly wax or tied bladder to keep it airtight.
Prep Time
40 mins
Cook Time
40 mins
Servings
6
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 6-8 young pigeons or squab (about 2.5-3.3 lbs total)
- 1 teaspoon ground nutmeg
- 2 teaspoons freshly ground black pepper
- 2 tablespoons fine sea salt
- 2 quarts white wine vinegar
- 1 quart water
- 2 tablespoons whole black peppercorns
- 1 tablespoon mace blades (or substitute with 1 teaspoon ground mace)
- 4-6 whole cloves
- Optional: bay leaves or coriander seeds for additional flavor
Instructions
- Begin by boning young pigeons (or substitute with young squab if unavailable).
- Season the boned birds generously with freshly ground nutmeg, black pepper, and fine sea salt.
- Prepare the pickling liquor by combining 2 quarts of white wine vinegar with 1 quart of water in a large saucepan.
- To this, add whole spices—such as whole black peppercorns, mace blades, and perhaps a couple of cloves (as was common in the era)—and bring to a boil.
- Gently simmer the seasoned, boned pigeons in this liquid until they are very tender, which may take around 30-40 minutes depending on size.
- Remove the pigeons, allowing them to cool on a rack, while also letting the pickling liquor cool completely.
- Once both the birds and the liquor are cold, submerge the pigeons in the pickle, storing in a large glass or ceramic container, sealed tightly.
- Keep refrigerated, and allow to marinate for several days before serving cold.
Estimated Calories
320 per serving
Cooking Estimates
It takes about 30-40 minutes to simmer the birds until they're tender, plus extra time to bone, season, and prepare the ingredients before cooking. You'll also need some time to let everything cool and marinate, but the active prep and cook steps are fairly quick. Each serving is based on one bird, and calories are estimated per serving.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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