Pigeon Pie
From Domestic and economical cookery recipes, 1897
Bake in a moderate oven for about 1.5 hours.
Presented as published in 1897. 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 Domestic and economical cookery recipes (1897) by Lillie Richmond, page 41. The excerpt below is the record exactly as published.
PIGEON PIE. INGREDIENTS. 4 pigeons 1 ib rump steak 4 yolks of hard boiled eggs ^ pint good stock Pepper and salt to season Puff or flaky pastry.
Cook this with the app: pantry check, scaling, and the assistant.