Pigeon Pie

Ingredients

• 2 or 3 pigeons
• 1 or 2 hard-boiled eggs
• Small piece of onion
• Some good stock
• 1 lb. good steak
• 1 table-spoonful chopped parsley
• 1 oz. flour, seasoned with salt and pepper
• Puff pastry (p. 50)

Method

1. 1

   Cut the steak in thin slices; dip each piece in the seasoned flour and roll up; place in pie-dish.

2. 2

   Cut pigeons in half, place them in pie-dish with a little parsley and onion, finely chopped, also the hard-boiled eggs, sliced.

3. 3

   Add stock.

4. 4

   Cover with puff pastry.

5. 5

   Decorate, brush over with beaten egg.

6. 6

   Bake in hot oven 1.5 to 2 hours.

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 23. The excerpt below is the record exactly as published.

I or 2 hard-boiled eggs. \ tea-spoonful pepper. \ tea spoonful sweet herbs. Rough puff pastry (p: 49). Method. — Cut rabbit into neat joints. Mix flour, salt, pepper, and sweet herbs on a plate ; dip each piece of rabbit in this mixture. Cut bacon into thin slices, also the eggs. Arrange layers of rabbit, egg, and bacon till the dish is full, sprinkling some of the seasoned flour over each layer; pour in some good stock or gravy in which two sheets of gelatine have been dissolved. Roll out the pastry a little larger than pie-crust, cut narrow strips^ and place round edges of the dish, first wetting the edges; put the rest of pastry on top. Cut and trim the edges ; then decorate top of pastry. Brush over with beaten egg, make a hole in the top to let out the steam. Bake in a hot oven \\ hour. This may be served hot or cold. Pigeon Pie 2 or 3 pigeons. I or 2 hard-boiled eggs. Small piece of onion. Some good stock. I lb. good steak. I table - spoonful chopped parsley. I oz. flour, seasoned with salt and pepper. Pufl* pastry (p. 50)

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