Pigeon Pie (Pate de Pigeons)

Ingredients

• 2 or 3 pigeons
• 1 lb. rump steak
• 1 table-sp. flour
• 1 table-sp. butter or dripping
• Seasoning
• £ lb. ham or bacon
• 1 or 2 hard-boiled eggs
• 1 dessert-sp. chopped parsley
• A little stock
• Flaky pastry

Method

1. 1

   Clean and prepare the pigeons, cut them in quarters.

2. 2

   Chop the steak, toss in flour, and brown in hot butter.

3. 3

   Place browned meat in a pie dish, season, and layer with pigeon pieces and ham.

4. 4

   Add chopped parsley and hard-boiled egg.

5. 5

   Pour in stock, cover with pastry, and bake.

6. 6

   Fill with more stock after baking.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 544. The excerpt below is the record exactly as published.

Pigeon Pie (Pat6 de Pigeons) 2 or 3 pigeons. 1 lb. rump steak. 1 table-sp. flour. 1 table-sp. butter or dripping. Seasoning. £ lb. ham or bacon. 1 or 2 hard-boiled eggs. 1 dessert-sp. chopped parsley. A little stock. Flaky pastry

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