Battalia Pie

Name: Battalia Pie
Yield: 10 servings
Ingredients: four tame pigeons; four ox-palates, well boiled and blanched; six lambs' stones, cut in halves; twenty cocks'-combs, boiled and blanched; the bottoms of four artichokes; a pint of oysters, parboiled and bearded; the marrow of three bones; season all with mace, nutmeg, and salt; half a pound of butter; a little water

From The thorough good cook, 1895

Serves 10

A rich and elaborate dish.

Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 177. The excerpt below is the record exactly as published.

Battalia Fie. Take four tamo pigeons and truss them to bake ; take also four ox-palates, well boiled and blanched, and cut in little pieces ; then take six lambs' stones, and as mau}^ good sweetbreads of veal cut in halves and parboiled, twenty cocks'-combs boiled and blanched, the bottoms of four arti- chokes, a pint of oysters parboiled and bearded, and the marrow of three bones ; season all with mace, nutmeg, and salt. Place all this in a coffin of tine paste ; put half a pound of butter upon it, and pour a little water

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Cook this with the app: pantry check, scaling, and the assistant.