Pigeon Pie

Ingredients

• 6 pigeons
• Salt
• pork fat
• 14 teaspoon peppercorns
• 1 onion stuck with 8 cloves
• 2 sprigs parsley
• 2 stalks celery
• 4 tablespoons butter
• 3 tablespoons flour
• 8 slices carrot

Method

1. 1

   Dress, clean, and truss pigeons and sauté in fat until entire surface is seared, turning frequently.

2. 2

   Put in kettle, nearly cover with boiling water, and add peppercorns, onion, carrot, parsley, and celery, and simmer 3 hours or until tender.

3. 3

   Remove pigeons, strain liquor, and thicken with butter and flour cooked together.

4. 4

   Reheat pigeons in sauce, arrange in vol-au-vent, and cover with pastry top.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 146. The excerpt below is the record exactly as published.

PIGEON PIE 6 pigeons 2 sprigs parsley Salt pork fat 2 stalks celery 14 teaspoon peppercorns 4 tablespoons butter 1 onion stuck with 8 cloves 3 tablespoons flour 8 slices carrot

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