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Pigeon Pie
From Temperance cook book, 1887
Serves 1
Quail pie can be made in the same way.
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 42. The excerpt below is the record exactly as published.
PIGEON PIE. Cut the pigeons into four pieces each. Par-boil them for ten minutes, while you prepare a puff-paste. Put in the bottom 72 GAME. some shreds of salt pork or ham; next a layer of hard boiled eggs, buttered and peppered; then the birds; sprinkle with pep- per and minced parsley, squeeze some lemon juice upon them, and lay upon the breasts a piece of butter rolled in flour; cover with slices of egg, then with shreded ham; pour in some of the gravy
Cook this with the app: pantry check, scaling, and the assistant.