Pigeon Pie
From Practical household cookery, 1891
Serves 6
Mushroom trimmings, finely chopped with a little parsley, will improve this pie.
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 150. The excerpt below is the record exactly as published.
PIGEON PIE. Draw and singe thi*ee young pigeons ; cut off the feet and put them by; cut the pigeons in four; season each piece with salt and pepper ; cut also one pound of rump- steak into small scollops ; beat them with the cutlet bat ; season these also with salt and pepper, then with one- third make a layer at the bottom of a pie-dish. Place six quarters of pigeons over them, intermixed with as many halves of yolks of hard-boiled eggs, and the pigeons' livers, then a layer of scollops of beef, then the other half of the pigeons and eggs; finish with the remainder of the beef scollops ; add the necessary quantity of hot broth or good stock ; cover the dish with puff paste
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Cook this with the app: pantry check, scaling, and the assistant.