English Pigeon Pie

Ingredients

• Clean and season some young pigeons
• Stuff each with chopped oysters
• bits of butter
• with 1 onion
• 2 sprigs of parsley
• 1 bay-leaf

Method

1. 1

   Clean and season the pigeons.

2. 2

   Stuff each with chopped oysters and bits of butter and let stew until tender with onion, parsley, and bay-leaf.

3. 3

   Line a deep pie-dish with a rich paste; let bake and fill with the stuffed pigeons.

4. 4

   Add the sauce; cover with the paste and let bake until brown.

5. 5

   Serve hot.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 30. The excerpt below is the record exactly as published.

English Pigeon Pie. Clean aud season some young pigeons. Stuff each with chopped oysters and bits of butter and let stew until tender with i onion, 2 sprigs of paisley and i bay-leaf. Then line a deep pie-dish with a rich paste ; let bake and fill with the stuffed pigeons. Add the sauce; cover with the paste and let bake until brown. Serve hot. 6. — Hungarian Stuffed Goose Neck. Remove the skin from the neck of a fat goose and stuff with some soaked bread, fried with i small chopped onion in a table- spoonful of goose-dripping. Add chopped parsley, salt, paprica and ginger and mix with I egg. Lay in a baking-pan with a little hot water and bake until brown. Serve hot with red cabbage cooked with wine. ^. — Swedish Cabbage. Shred a cabbage very thin; sprinkle with salt and cook in as little water as possible November until tender. Then add some milk and let boil. Add a tablespoonful of butter mixed with flour, some mace and white pepper to taste. Let boil up and serve hot. 8. — Spanish Fried Fish. Season and slice red fish; roll in flour and fry until brown. Then heat i table- spoonful of butter; add I chopped onion and I cup of tomatoes; let fry; add i tablespoonful of flour and i cup of water; also some parsley, salt, pepper and i bay-leaf chopped fine. Let all cook; then add the slices of fried fish. Let all get very hot and serve with boiled rice. - g. — German Spiced Rabbit. Clean and cut the rabbit into pieces; sprinkle with salt, ginger, black pepper and paprica and pour over some vinegar. Heat I tablespoonful of dripping ; add the slices of rabbit and i sliced onion, z bay-leaves, a few peppercorns, a sprigs of parsley, thyme and a little mace. Cover with hot water and let stew slowly until tender. Thicken the sauce with butter mixed with flour. Let cook and serve hot with apple compote. November 10. — English Layer Cake. Bake 3 layers of sponge-cake ; then mix some jelly with wine and spread between the layers and over the top and sides. Cover with a rich chocolate icing, flavored with vaailla. XI. — Dutch Rice Pudding. Mix I cup of rice in 2 cups of milk ; add I tablespoonful of butter, the yolks of 4 eggs, the juice of ^ lemon, i cup of sugar and nutmeg to taste, }i cup of chopped raisins, ^ cup of nuts and the whites of the eggs beaten to a stiff froth. Bake in a well-buttered pudding-dish until done. Serve cold, la, — Polish Poached Eggs. Boil yi cup of vinegar with one cup of water and break in fresh eggs one at a time and poach them. Remove to a platter; sprinkle with salt and pepper. Then add I tablespoonful of butter and i tablespoon- ful of sugar to the sauce ; let boil up and pour over the eggs. Serve on buttered toast. November 13.— Belgian Sweet Potato Pur^ BchI 4 sweet potatoes until soft. Mashtm- til Binooth with i tablespoonful of butter, a beaten eggs, i tablespoonful of brown sugar, X teaspoonful of cinnamon and ^ cup of milk. Beat well. Put in a buttered pud- ding-dish ; pour over some melted butter ; let bake until brown. Serve hot with broiled steak. 14. — Spanish Codfish. Parboil i cup of shredded codfish j heat 3 tablespoonfuls of butter ; add 1 chopped onion and 2 cups of tomatoes ; let fry. Add i tablespoonful of flour; stii until thickened. Then add i cup of water, pepper and chopped parsley ; let boil well ; add the codfish. Let simmer one-half hour. Serve on buttered toast. 15. — Halibut a la Toulonaise. Slice the fish; season highly withsalt, pep* per, cloves, lemon-juice and parsley. Then roll in flour and fry in hot olive-oil until brown. Garnish with lemon slices and parsley. Serve with a lettuce salad with French dressing. November i6^ewish stewed Goose. Clean and cut a (at goose into pieces; season with salt, pepper and ginger. Put in a stew-pan with i sliced onion, 2 doves of garlic, 1 bay-leaf

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