Pigeon Pie

Ingredients

• three or four pigeons
• a bit of butter
• quarter of a pound of sweet butter
• a large teaspoonful of salt
• a small teaspoonful of pepper
• a bunch of finely-cut parsley
• a large tablespoonful of wheat flour
• water to nearly fill the pie

Method

1. 1

   Clean and truss pigeons, rub with pepper, salt, and butter.

2. 2

   Fill with stuffing, sew up, and line a dish with pie paste.

3. 3

   Place birds inside, add butter, salt, pepper, parsley, and flour.

4. 4

   Fill with water, cover with puff paste, and bake for one hour.

5. 5

   Brush with egg yolk and milk before finishing.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 39. The excerpt below is the record exactly as published.

PIGEON PIE. Clean and truss three or four pigeons, rub the outside and in with a mixture of pepper and salt; rub the inside with a bit of butter, and fill it with a bread-and-butter stuf- fing, or mashed potatoes; sew up the slit, butter the aides of a tin basin or pudding-dish, and line (the sides only) with pie paste, rolled to quarter of an inoh thickness; lay the birds in; for three large tame pigeons, cut quarter of a pound of sweet batter and put it over them, strew over a large teaspooufnl of salt, and a small teaapoonful of pepper, with a bunch of finely-cut parsley, if liked; dredge a large table spoonful of. wheat flo

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