Pigeon Pie
From Practical home cookery, 1906
Avoid leakage by ensuring the gravy is strong enough.
Presented as published in 1906. 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 Practical home cookery (1906) by A. G. Payne, page 56. The excerpt below is the record exactly as published.
pigeon pie, cucumber, ice, champagne, etc. A few Iflnts on the general management of picnics may possibly be of service. All know the difference between one well-managed and one ill-managed. The things most generally forgotten are the knives and forks and the salt. The most awful thing of all to forget is the hamper con- taining the drinkables. One indispensable tiling for the comfort of a picnic on a hot day is a large lump of ice. If this be well covered in sawdust, and wrapped io8 PRACTICAL HOME COOKERY. round with a blanket or tliick cloth, it is wonderfu how little will melt even in a long journey. We will run hastily through the ordinary picnic dishes, with a word or tv\"0 to say on each. First, cold lamb and mint sauce. Bear in mind that the former is very apt to turn quickly in hot weather, especially if packed close, or put in a hamper near the top exposed to the sun. Pepper the joint, and wrap it up in cool cabbage-leaves. The mint sauce must be put in a small bottle, a stone ginger-beer bottle being as good as anything. Second, lobster salad. This, of course, is dressed on the ground. Take care, however, in packing the lobsters, that they do not impart a fishy flavour to everytlung else. A few hard-boiled eggs should be taken to garnish the salad. Pigeon pie. A good pigeon pie ought to have plenty of gravy, and this gravy when cold should be properly a firm jelly. I recollect once in a picnic the pigeon pie had leaked, and the gravy had soaked quite through the table-cloth, which had been placed folded up near it in the hamper. Now a very httle trouble would have avoided this in making the gravy for the pie, bearing in mind the time of year, and how unhkely gravy is to set firm unless made exceedingly strong. All the cook has to do is to put in a little gelatine
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Cook this with the app: pantry check, scaling, and the assistant.