Potted Pigeons

Ingredients

• the pigeons
• pepper
• salt
• shavings of butter
• sweet marjoram
• a crust as for chicken-pie

Method

1. 1

   Tick, soak, and boil the pigeons with the same care as for roasting.

2. 2

   Make a crust as for chicken-pie, lay the pigeons in whole, and season with pepper, salt, and shavings of butter and sweet marjoram.

3. 3

   Hour them thickly, then strain the water in which they were boiled and fill the dish two-thirds with it, lay on the top crust, and close the edges well, make incisions with a knife, and bake for an hour and a half.

As published

This recipe was extracted from High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 9. The excerpt below is the record exactly as published.

Potted Pigeons. Tick, soak, and boll the pigeons with the same care as for roasting. Make a crust as for chicken-pie, lay the pigeons in whole, and season with pepper. salt, and shavings of butter and sweet mar- jor

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