Pigeon Pie

Ingredients

• Pigeons
• pepper
• salt
• a piece of butter
• a bunch of parsley
• a beefsteak
• 2 hard-boiled eggs
• 1 cup water
• a few pieces of ham
• crust

Method

1. 1

   Rub the pigeons with pepper and salt, inside and out; in the former put a piece of butter, and, if approved, some parsley chopped with the livers, and a little of the seasoning; lay the steak at the bottom of the dish, and the birds on it; between every two a hard egg.

2. 2

   Put the water in the dish, and if you have any ham in the house, lay a piece on each pigeon; it is a great improvement to the flavor.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 94. The excerpt below is the record exactly as published.

Pigeon Pie — Pigeons, pepper and salt, a piece of butter, a bunch of parsley, a beefsteak, 2 hard- boiled eggs, 1 cup water, a few pieces of ham, crust

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