Pigeon Pie

Name: Pigeon Pie
Ingredients: Get four pigeons; Lay a pound and a half of tender beef steak; season the whole with pepper; season the whole with salt; add four or six yolks of eggs that have been boiled hard; A few forcemeat balls may be laid between the meat and pigeons; mixed with a little crumb of bread

From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890

Forcemeat balls can be used instead of forcemeat inside the pigeons.

Presented as published in 1890. 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 confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 8. The excerpt below is the record exactly as published.

PIGEON PIE. Get four pigeons, cut them down the back, see they are perfectly clean, and put some forcemeat inside each. Lay a pound and a half of tender beef steak over the bottom and over the top of the dish, with the pigeons in the centre ; season the whole with pepper and salt, or with seasoning salt, and add four or six yolks of eggs that MADE EASY. 19 have been boiled hard. A few forcemeat balls may be laid between the meat and pigeons. Or, instead, make a few egg balls, with the yolks of eggs boiled hard, and mixed with a little crumb of bread

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