French Pie
From Mrs. Roundell's Practical cookery book, 1898
Serves 9
Boned pigeons make a good French Pie.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 161. The excerpt below is the record exactly as published.
French Pie. — Cut up two pounds of lean veal, the same of bacon, and of lean pork, in very thin slices. Place them in layers in a fire-proof pie-dish. Moisten with stock and chop up a little herb and very little onion, and put it between the slices of meat. Cover with a sham crust of flour and water
Cook this with the app: pantry check, scaling, and the assistant.