Pigeon Pie
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Use a sheep's foot to strengthen the gravy.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 160. The excerpt below is the record exactly as published.
Pigeon Pie. — Choose either Bordeaux Pigeons or fattened English Pigeons. Take off their legs, but truss them for roasting. Allow three Pigeons for a moderately sized pie. Take a pound and a half of tender lean beef, and make it into mils as befoi’e described, putting a cooked sauce oyster into each roll. Chop up the livers of the Pigeons, and put one into each bird, with a dessertspoonful of chopped bacon, and a teaspoonful of minced cooked mushroom
Cook this with the app: pantry check, scaling, and the assistant.