Pigeon Pie
From The thorough good cook, 1895
Serves 1
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 141. The excerpt below is the record exactly as published.
Pigeon Pie. Put a few thin slices oT heef into a dish, and the pigeons over them, well seasoned with salt, pepper, and spices, the POULTRY, GAME, ETC. 249 yolks of a few eggs within the intervals, and a spoonful of broth
Cook this with the app: pantry check, scaling, and the assistant.