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Pigeon Pie
From Cookery and housekeeping, 1882
Serves 6
Pigeons should be killed by wringing their necks.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 91. The excerpt below is the record exactly as published.
Pigeon Pie. Line a pie dish with thin slices of fat bacon, place on this the pigeons cut in quarters, three pigeons to a pie. Fill in the interstices with veal taken from the loin or leg (of course uncooked), season with pepper and salt, and proceed as to the crust in the same way as in making other meat pies. Make an opening in the centre of the crust by sticking in a bit of bone, and whilst the pie is baking pour in through this a little good broth
Cook this with the app: pantry check, scaling, and the assistant.