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Pigeon or Squab Pie
From Cooking for profit, 1886
Serves 8
If the crust breaks, bake a thin crust separately to serve.
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 292. The excerpt below is the record exactly as published.
Pigeon or Squab Pie. Young pigeons, called squabs in this country, are pigeonneauxini^rench. The price varies greatly with locality ; we paid 8o cents a dozen. This is a pie with brown gravy instead of white 's in chick en pie. Take 1 8 squabs, pick, singe, open down the back, draw, and divide in halves; wash and dry them and flatten with the cleaver. Pepper, salt and flour them on both sides. Melt J^ pound of butter in the baking pan the pie is to be made^ in, lay in the squabs and bake them light brown. Pour into the pan about 2 quarts of broth or water and continue the bak- ing. When done sufficiently thicken the gravy, add walnut catsup or a little Wor- cestershire sauce and salt and pepper, cover with a short crust
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