Pigeon Pie—English
From Pan-Pacific cook book, 1915
For the crust use two-thirds butter to one of lard, three times the amount of flour and a pinch of salt.
Presented as published in 1915. 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 Pan-Pacific cook book (1915) by L. L. McLaren, page 58. The excerpt below is the record exactly as published.
PIGEON PIE— ENGLISH Cut three pigeons in quarters ; add a pound of top round steak, cut in finger lengths. Sprinkle with salt and pepper ; then roll each piece in flour. Place in a deep earthenware pie dish, cover well with highly seasoned stock and bake slowly inside the oven until nearly done. Cut two hard boiled eggs in quarters and arrange on top. Wet the edge of the dish and press a two-inch strip of rich pie paste around it ; then moisten it and place the top crust on, rolled out to the thickness of a dollar, pinching the edges to- gether. Cut a cross in the middle, and in it stick the pigeon feet, well cleaned. Brush over with white of egg and bake a golden brown. Serve cold. For the crust use two-thirds butter to one of lard, three times the amount of flour and a pinch of salt. Moisten with ice water
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