Pigeon Pie

Ingredients

• Pigeons, 6
• Clams, 12
• Oysters, 12
• Butter, 1 tablespoon
• Flour, 2 tablespoons
• Stock (pigeon), 1 pint
• Minced parsley, 1 teaspoon
• Onion juice, 1 teaspoon
• Eggs, 2
• Salt and pepper

Method

1. 1

   Line a deep dish with pie crust and bake.

2. 2

   Stew the pigeons until tender, then remove the meat from the bones.

3. 3

   Drop clams and oysters into the pigeon stock and stew until the edges curl, then chop coarsely.

4. 4

   Boil the pigeon stock down to 1 pint, then add butter, flour, onion juice, and parsley.

5. 5

   Place pigeons, clams, and oysters in the crust, pour hot pigeon stock over beaten eggs, stir to prevent coagulation, then pour over the pigeons and cover with top crust.

6. 6

   Bake until light brown.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 26. The excerpt below is the record exactly as published.

PIGEON PIE Pigeons, 6, Clams, 12, Oysters, 12, Butter, 1 tablespoon, Flour, 2 tablespoons. Stock (pigeon), 1 pint. Minced parsley, 1 teaspoon, Onion juice, 1 teaspoon, 77 MEATS AROUND-THE-WORLD COOK BOOK Eggs, 2, Salt and pepper

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