Pigeon Pie

Ingredients

• 2 pigeons
• half a pound of beef tenderloin
• 1 cup of stock
• 2 hard-boiled eggs
• bacon
• a tablespoonful of walnut catchup
• flour

Method

1. 1

   Cut pigeons into four pieces each, season beef tenderloin with salt, pepper, parsley, and chopped onion.

2. 2

   Arrange meat in a dish, cover with stock, layer with hard-boiled eggs and bacon.

3. 3

   Sprinkle flour over meat, add walnut catchup to stock, and cover with puff paste brushed with egg yolk.

4. 4

   Bake for 1.5 hours.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 41. The excerpt below is the record exactly as published.

2 hard-boiled eggs, i cup of bread- crumbs, 2 tablespoonfuls of butter, parsley, salt, pepper. Mix all this, finely chopped, and bake it a half hour in an oiled tin ; when cold, slice it. Line a mould with jelly, made as above, and fill in layers with forcemeat, jelly, and rabbit, cut in slices. Cover the top with jelly, — it must be melted in order to do it right, — and set on ice. Turn out and serve with mayonnaise dressing. VENISON (as cooked in Roumania). Lard a piece, about 4 pounds, of venison from the leg, and brown it, in butter or dripping, on 117 With a Saucepan over the Sea both sides. Add i cup of claret, i cup of con- somme, I stick of cinnamon, a spoonful of sugar, salt, and pepper, and some parsley. When cooked 1 hour, add 2 dozen large prunes which have been soaked overnight and drained ; then cook for 2 hours, closely covered, longer. Strain the sauce, arrange the prunes as a border, and pour the sauce over all. VENISON. (Hunter's recipe.) Butter a large sheet of clean paper, and sprinkle it with salt. Spread a paste of flour and water over a board, and wrap the saddle of venison in it, then cover it closely with the paper, tying it to keep it in place.. Put it in an earthen dish with y^ cup of butter and a glass of port wine, and baste it often while cooking, adding hot water if too dry. It ought to cook slowly, long enough to be tender. Ten minutes before serving, take off the paper and paste, sprinkle the meat with flour, and let it brown. Serve with a sauce of bread-crumbs called panada. PIG'S HARSLET. (English.) Wash and dry i pound of calf's liver, i pair of sweetbreads, ^ pound of fresh pork. Cut these into very thin slices, add salt, pepper, sage, and chopped onion. Arrange in layers, to form a ii8 With a Saucepan over the Sea loaf, and cover with a pig's membrane, — which any butcher can obtain, — and bake it, basting it often with butter. When it has cooked i J^ hours, dust it with bread-crumbs, and let it brown. Serve with a brown gravy, made of stock and flavored with sherry. HEAD CHEESE. (Nancy.) Boil the forehead, ears, and feet of a pig in i quart of water, until the meat will fall from the bones. Cut it into J^ inch squares, add salt and pepper, sage and sweet marjoram, and return to the broth and cook till it is thick, then take out the bones and strain it. Arrange the meat in a mould, and pour the jelly over it. When, cold, turn out and slice. PIGEON PIE. (England.) Cut 2 pigeons, after cleaning them, into four pieces, each ; cut into pieces i inch square y^ pound of beef tenderloin, season with salt, pepper, pars- ley, and chopped onion, arrange the meat in a dish, and cover with i cup of stock, then a layer of sliced hard-boiled eggs, and a layer of bacon. Sprinkle a little flour over each piece of meat before putting in. Add a tablespoonful of wal- nut catch

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