Pigeon Pie

Name: Pigeon Pie
Ingredients: a pound and a half of tender lean beef; three good pigeons; half a pound of leanish bacon; a pound of gravy beef

From Culinary jottings, 1885

Prepare pigeons whole as if for roasting.

Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 159. The excerpt below is the record exactly as published.

Pigeon Pie.'^ — A pound and a, half of tender lean beef to three good pigeons, half a pound of leanish bacon, and a pound of gravy beef

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