Pigeon Pie

Ingredients

• three pigeons
• thin slices of fat bacon
• veal taken from the loin or leg
• pepper
• salt
• puff paste

Method

1. 1

   Line a pie dish with thin slices of fat bacon, place the pigeons cut in quarters, fill the interstices with uncooked veal, season with pepper and salt, cover with puff paste, and bake for about 1½ hours.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 122. The excerpt below is the record exactly as published.

Pigeon Pie.— Line a pie dish with thin slices of fat bacon, place on this the pigeons cut in quarters, three pigeons to a pie. Fill the interstices with veal taken from the loin or leg (of course uncooked); season with pepper and salt, and proceed as to the crust in the same way as for other meat pies. Time, about 1^ hours. Squabs (Young Pigeons). — Dress in the same manner as for "broil- er'' chicken; split down the back, pound flat with the rolling-pin, butter the broilingsiron, and cook over clear coals until a delicate brown, turning often. Sprinkle with a little salt and pepper when done, and spread with butter, and keep hot on the top shelf of the oven until ready to set on the table. Time^ 4 to 6 minutes. PLOVER — Fricassee. — Dress, wash clean, and put to stew in just water to cover them; boil slowly for an hour, then add a little salt, and boil the water out rapidly, to brown the birds in the kettle; watch that they, do not burn. Take out, put bits of butter on the birds and keep hot. Make a brown gravy in the kettle, pour over the birds, and send to the table. Fried Plover. — Skin the birds, re- serving only the breast and legs — the remainder can go into the soup^kettle • — wash and wipe them dry; roll in flour or bread crumbs, put in a hot well buttered frying-pan and fry until nicely browned on both sides; place on a hot platter, spread with butter, and sprinkle with a little salt and pepper, plovek. and keep the platter hot while making a gravy. Add more butter for the gravy, to that in the pan. and ^ pint of hot water. Mix a little cold water with a tablespoon of com= starch, stir rapidly until it thickens, season with salt and pepper, and 11 162 GAME pour it over the birds. Serve with wild grape jelly, or some nice meat sauce. PRAIRIE CHICKEN.— Cut out the breasts, cut each one in two, rub with butter, broil, season with salt and pepper, and serve on but- tered toast; garnish with currant jelly. If for breakfast, serve on fried mush. The balance, except the breast, is apt to be tough, and is best if first parboiled; then rub with butter and broil as above. They are often split open at the back, rubbed with butter and broiled, but we think the above the best way. QVAIL.— Broiled.— Fick, draw, and split down the back, then wash and wipe dry; pound flat with the roll- i ng'pin, or a flatnron coveredwith a cloth; broil slowly, and baste often with butter. Serve on toasted slices of bread, richly buttered. Time, 4 to 6 minutes. QUAIL. QUAIL PIE. — Take 8 or 10 quails, cut each in two, and lay in salt water for 2 hours; then put them in a sauce^pan with 1 large onion, 2 chili peppers, some parsley, cut fine, salt and black pepper; cover with water, and stew until tender; then add ^ lb. butter, 2 tablespoons flour, and simmer for a few minutes; season with a little lemon juice and mushroom catsup. Place in a pan, cover with puff paste

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