Pigeon or Game Pasties

Ingredients

• one pound of flour
• half a pound of butter
• half a pint of water
• the yolks of two eggs
• a teaspoonful of salt
• four pigeons

Method

1. 1

   Make a crust and line a buttered mould.

2. 2

   Season pigeons and fill with forcemeat and bits of veal and ham.

3. 3

   Seal and bake for four hours, adding stock through the top.

As published

This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 6. The excerpt below is the record exactly as published.

Pigeon or Game Pasties. — Lincolnshire and Oxfordshire, For these pasties, which are baked in meat-pie moulds which open and allow the form to be taken out, make a crust of one pound of flour, half a pound of butter, ENGLAND. 21 half a pint of water, the yolks of two eggs, and a teaspoonf ul of salt. Work all this into a firm paste, and line the buttered mould, re- serving part for the cover. For a pie of this size, remove the larger bones from four pigeons ; season the inside of each one well with a mixture made of one large teaspoonf ul of salt, half a one each of pepper, clove, and mace. Spread on each a layer of good forcemeat and lay in the mould, filling' in with more forcemeat and bits of veal and ham. Wet the edges and pinch together, ornamenting the top with a cluster of pastry leaves placed over the hole made in the cen- tre of the crust. Put in a moderate oven, after brushing it over with yolk of egg, and bake four hours. In the mean time boil the bones and trimmings in one quart of water till reduced to half a pint, seasoning it highly, and pour it into the pie through the hole in the top. These pies are eaten cold, and often truffles or mushrooms are added. Small ones are made with one pigeon and forcemeat, and game of any sort can be used, enormous ones being often served. 22 IN FOREIGN KITCHENS. Banbury Cakes. — For the old manuscript rule as made three hundred years ago, set a sponge with one pint of sifted flour, one teacupful of warm milk, and half a cake of yeast, or two spoonfuls of liquid yeast with half a teaspoonful of salt

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