Pigeon Pie
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 6
Presented as published in 1914. 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 Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 63. The excerpt below is the record exactly as published.
PIGEON PIE. Clean and truss 6 pigeons or squabs. Put in a kettle and nearly cover with boiling water. Add y2 t. of pepper corns, 1 onion stuck with 6 cloves, 8 slices carrot, 2 sprigs parsley, 2 stalks celery
Cook this with the app: pantry check, scaling, and the assistant.