Pigeon Pie

Ingredients

• five pigeons
• grated cold ham
• grated cracker
• salt
• pepper
• butter
• milk
• water

Method

1. 1

   Pick and clean five pigeons, fill them with a stuffing of grated ham, cracker, salt, pepper, and butter.

2. 2

   Pour milk and water into the dish until the pigeons are nearly covered.

3. 3

   Put a lid of paste on top and bake for an hour.

4. 4

   For tenderness, parboil the pigeons for twenty minutes and use the water for the pie.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 29. The excerpt below is the record exactly as published.

PIGEON PIE. 7 1 tre of it in the form of a square ; ornament this with leaves of the paste. Set the pie in the oven, and when the crust is done take it out. — Peterson's Magazine. (By per.) Pigeon Pie. Having picked and cleaned five pigeons, fill them with a stuffing of grated cold ham, grated cracker, salt, pepper, and butter. If asparagus is in season, the green tops may be substituted for the cracker. Pour milk and water

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