Pigeon Pie

Ingredients

• lay a border of it around a large dish
• cover the bottom with a veal cutlet
• season with salt, cayenne pepper and mace
• cut in slices a half dozen hard boiled eggs
• take about eight pigeons or other small birds
• put into a stewpan about a tablespoon lard
• a dessert-spoon flour
• putting a pint of water over them

Method

1. 1

   Make either a fine puff paste or a rich baking powder crust.

2. 2

   Lay a border of it around a large dish and cover the bottom with a veal cutlet.

3. 3

   Season with salt, cayenne pepper, and mace.

4. 4

   Prepare as many pigeons as can be put in one layer in the dish, putting in each pigeon a small lump of butter, and season with pepper and salt.

5. 5

   Lay them in the dish breast downwards, add sliced hard boiled eggs, more butter, some veal broth, and cover the whole with crust.

6. 6

   Bake slowly for an hour and a half.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 275. The excerpt below is the record exactly as published.

Pigeon Pie. — Make either a fine puff paste or a rich baking powder crust, as liked ; lay a border of it around a large dish, ana cover the bottom with a veal cutlet, or a very tender steak free from fat and bone ; season with salt, cayenne pepper and mace. Prepare as many pigeons as can be put in one layer in the dish ; put in each f)igeon a small lump of butter, and season with pepper and salt ; ay them in the dish breast downwards, and cut in slices ahalf dozen hard boiled eggs, and put with them ; put in more butter, some veal broth and cover the wnole with crust ; bake slowly an hour and' a half. The pigeons may first be fried a light brown in butter. Or split the birds and cut in quarters and put in first a layer of steak, then one of pigeons and then one of sausage meat highly seasoned with salt, pepper, and powdered allspice, then another layer of each imtil all are iisea. Pour in just enougn hot water to moisten and^ GAME. S29 cover the pie with crust, wetting the edges to make them adhere ; cut little slits in the crust to permit the steam to escape ; brush the crust with beaten e^g and bake in moderate oven two hours. For another excellent pie take about eight pigeons or other small birds, and make a stuffing of bread and onions. Stuff each bird, then put into a stewpan about a tablespoon lard, and a dessert-spoon flour and brown nicely ; cut a small onion very fine and fry it, adding the birds which should fry awhile before putting a^ pint of water over them

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