Pigeon Pie

Ingredients

• pigeons
• pepper
• salt
• shavings of butter
• the water in which they were boiled

Method

1. 1

   Pick, soak, and boil pigeons with the same care as directed in the receipt for roasting them.

2. 2

   Make a crust just as for chicken.

3. 3

   Lay in the pigeons whole, and season with pepper, salt, and shavings of butter.

4. 4

   Flour them thickly, then strain the water in which they were boiled, and fill the dish two thirds with it.

5. 5

   Lay the top crust over, and close the edges well.

6. 6

   Make many incisions with the point of a knife, or a large fork, and bake an hour and a half.

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 24. The excerpt below is the record exactly as published.

PIGEON PIE. PICK, soak, and boil pigeons with the same care as directed in the receipt for roasting them. Make a crust just as for chicken. Lay in 'the pigeons whole, and season with pepper, salt, and shavings of butter. Flour them thickly, then strain the water in which they were boiled

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