Pigeon Pie

Ingredients

• pigeon
• a little gelatine
• plenty of gravy

Method

1. 1

   Prepare a good pigeon pie with plenty of gravy.

2. 2

   Ensure the gravy is made strong and add gelatine to ensure it sets firm when cold.

As published

This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 56. The excerpt below is the record exactly as published.

pigeon pie, cucumber, ice, cham- pagne, &c. A few hints 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 containing the drinkables. One indispensable thing for the comfort of a picnic on a hot day is a large lump of ice. If this is well covered in sawdust, and wrapped round with a blanket or thick cloth, it is wonderful how little will melt even in a long journey. We will run hastily through the ordinary picnic dishes, with a word or two 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 Picnic Dainties. 141 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 everything 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 little trouble would have avoided this in making the gravy for the pie, bearing in mind the time of year, and how unlikely gravy is to set firm unless made exceedingly strong. All the cook has to do is to put in a little gelatine

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