Pigeon Pie

Ingredients

• nice flaky crust
• short crust, preferably
• fine beef-steak
• the birds rubbed with pepper and salt
• a piece of butter in each
• 1 pint gravy

Method

1. 1

   Butter dish, and lay crust round sides and edges.

2. 2

   At bottom of dish, place beef-steak seasoned with pepper and salt, then the birds rubbed with pepper and salt inside and out, and a piece of butter in each.

3. 3

   Add liver chopped up with parsley if desired.

4. 4

   Lay breasts downwards to keep them juicy.

5. 5

   Add gravy, and have more ready to pour in boiling hot at top when cooked.

6. 6

   Lay on top crust, make hole in centre, brush with beaten yolk of egg, and bake for 1.5 hours.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 46. The excerpt below is the record exactly as published.

Pigeon Pie. If to be eaten hot, have nice flaky crust. If intended cold, short ciust, preferably, and should be equally rich or nearly so. Butter dish, and lay crust round sides and round edges. At bottom of 'dish, place a fine beef-steak, seasoned with pepper and salt, then the birds rubbed with pepper and salt inside and out, and a piece of butter in each. Some add the liver chopped up, with parsley. Observe to lay the breasts downwards to keep them juicy. A bit of ham is sometimes laid on each pigeon, and a hard-boiled egg between every two, but neither of these is necessary. Put i pint gravy,

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