gluten-freeegg-freesoy-freefish-freeshellfish-free
Pigeon Pie
From The economical cook book, 1905
Serves 4
Presented as published in 1905. 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 economical cook book (1905) by Sara T. Paul, page 39. The excerpt below is the record exactly as published.
Pigeon Pie. Olean and cut each bird in four quarters, line a deep dish with a good crust, place a layer of thin slices of pickled pork at the bottom, on these put a layered the birds, season with pepper and salt sprinkled over, butter the size ef a walnut out in little pieces and dust thickly with flour, place another layer of birds, and season as before ; when all the pigeons are in, cover the top with thin slices of pork, pour over all a pint of broth, or if you have none, the same of water
Cook this with the app: pantry check, scaling, and the assistant.