gluten-freenut-freesoy-freefish-freeshellfish-free
Pigeon Pie
From Modern cookery, in all its branches, 1884
Serves 1
Improvement can be made by filling birds with small mushroom-buttons.
Presented as published in 1884. 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
Nutrition per serving
502Calories
42 gProtein
3 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories502 kcal
Protein42 g
Carbohydrates3.4 g
Fiber0 g
Sugars3.4 g
Total Fat34 g
Saturated Fat10 g
Monounsaturated Fat13 g
Polyunsaturated Fat4.3 g
Cholesterol1135 mg
Sodium395 mg
Potassium428 mg
Calcium156 mg
Iron3.9 mg
Magnesium38 mg
Phosphorus567 mg
Zinc3.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D7 mcg
Vitamin C0 mg
Vitamin A447 mcg
Vitamin E3.2 mg
Vitamin K1.2 mcg
Vitamin B60.5 mg
Vitamin B124 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.6 mg
Niacin (B3)1.3 mg
Folate133 mcg
Choline905 mg
Caffeine0 mg
Water242 g
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 319. The excerpt below is the record exactly as published.
PIGEON PIE. Lay a border of fine puff paste round a large dish, and cover the bottom with a veal cutlet or tender rump steak, free from fat and bone, and seasoned with salt, cayenne, and nutmeg or pounded mace ; prepare with great nicety as many freshly-killed young pigeons as the dish will contain in one layer ; put into each a slice or ball of butter, seasoned with a little cayenne and mace, lay them into the dish with the breasts downwards, and between and over them put the yolks of half a dozen or more of hard-boiled eggs ; stick plenty of butter on them, season the whole well with salt and spice, pour in some cold water or veal broth
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