Pigeon Pie

Ingredients

• 2 pigeons
• 2 eggs, hard boiled
• ^ teaspoonful pepper
• 1 oz. butter
• i lb. beef steak
• 1 tablespoonful flour
• 1 teaspoonful salt
• pint stock
• 2 tablespoonfuls of water

Method

1. 1

   Draw, singe and wipe the pigeons; cut each into four pieces, leaving a leg or wing in each piece.

2. 2

   Mix the flour, salt, and pepper together on a plate, and roll in it each piece of pigeon.

3. 3

   Put a small piece of butter in the under part of each piece of pigeon.

4. 4

   Cut up the beef in strips 2.5 inches long and 1 inch wide, roll in the seasoned flour, put a small piece of fat in the centre of each, and roll up.

5. 5

   Place this at the bottom of the pie dish, then lay the eggs on, cut in slices, then the pigeons, and 2 tablespoonfuls of water.

6. 6

   Line the edges of pie dish; cover and decorate with rough puff pastry; paint over with beaten egg, bake 2 hours.

Nutrition per serving

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 19. The excerpt below is the record exactly as published.

PIGEON PIE. 2 pigeons 2 eggs, hard boiled ^ teaspoonful pepper 1 oz. butter i lb. beef steak 1 tablespoonful flour 1 teaspoonful salt pint stock Draw, singe and wipe the pigeons ; cut each into four pieces, leaving a leg or wing in each piece, mix the flour, salt, and pepper together on a plate, and roll in it each piece 88 of pigeon, then put in the under part of each piece of pigeon a small piece of butter ; cut up the beef in strips 2^ inches long and 1 inch wide, roll in the seasoned flour, put a small piece of fat in the centre of each, and roll up ; place this at the bottom of the pie dish, then lay the eggs on, cut in slices, then the pigeons, and 2 tablespoonfuls of water

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