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Pigeon Pie
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 208. The excerpt below is the record exactly as published.
PIGEON PIE. — Stuff 6 pigeons with any desired dressing, loosen the joints with a knife, but do not sepaarte them. Put into a stevirpan with water enough to cover. Thicken with flour, re- move and cool, butter a pudding dish, line the sides with a rich pie crust. Have ready hard-boiled eggs
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