Pigeon Pie
From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887
Presented as published in 1887. 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 A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 15. The excerpt below is the record exactly as published.
PIGEON PIE. Take half dozen squabs or young pigeons; clean well, cut in two, boil soft in water, salt and pepper; when done, drain off the juice and set aside. Prepare some pie crust
Cook this with the app: pantry check, scaling, and the assistant.