Pigeon Pie

Ingredients

• the pigeons
• a piece of maitre d’hotel butter
• strong gravy made from bones
• the yolk of a hard-boiled egg
• three of the feet
• Cover with pastry in the usual way.

Method

1. 1

   Clean the pigeons, cut them in halves, and put in each one a piece of maitre d’hotel butter mixed with the livers parboiled and minced.

2. 2

   Cut the steak or veal into neat pieces, season with salt and pepper, and place at the bottom of the pie-dish.

3. 3

   Lay the birds over them, place the yolk of a hard-boiled egg between these, and lay a thin slice of bacon over each piece.

4. 4

   Half fill the dish with strong gravy.

5. 5

   Cover with pastry, ornament with scalded pigeon feet, brush with yolk of egg, and bake in a well-heated oven.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 150. The excerpt below is the record exactly as published.

Pigeon Pie. — -Clean the pigeons, cut them in halves, and put in each one a piece of maitre d’hotel butter that has been mixed with the livers parboiled and minced. Cut the steak, or, if it is preferred, the veal, into neat pieces, season these with salt and pepper, and place them at the bottom of the pie-dish. Over them lay the birds, cut in halves, and place the yolk of a hard-boiled egg between these. Lay a thin slice of bacon over each piece of pigeon, and half fill the dish with strong gravy made from bones. If permitted, a few mushrooms will greatly improve the flavour of the pie. Cover with pastry in the usual way. As this is a good pie, Puff Paste (April 24th), or, if this is too much trouble, Bough Puff (May 29th), will answer excellently for it. When ornamenting the pie, scald and clean three of the feet

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