Ryzon Cold Pigeon Pie

Ingredients

• 6 fat pigeons, cut in halves
• 4 tablespoonfuls (2 ounces) butter
• 1 level teaspoonful salt
• }4 level teaspoonful white pepper
• Juice I lemon
• 2 cupfuls (l pint) good cooking sherry wine
• 1 can mushrooms
• 4 hard-cooked eggs
• Parsley
• 2 level teaspoonfuls Ryzon
• 3 level cupfuls {i/i pound) flour
• }4 cupful {yi pound) lard
• lyi cupfuls (j< pint) milk

Method

1. 1

   Draw, clean and dry pigeons.

2. 2

   Melt butter, add pigeons and cook them until they are light brown, then pack them in a four quart earthenware or glass baking dish or any tightly covered stewing pot, cover with cold water and slowly bring to boiling point.

3. 3

   Simmer gently five or six hours or until birds are tender; remove them from the pot and thicken the gravy with a little flour until of the consistency of thin stew as when cold it jellies into thicker consistency.

4. 4

   Add salt, pepper and lemon juice to taste and when cool add wine.

5. 5

   Place birds in the baking dish, scattering in mushrooms and adding eggs cut in slices, add chopped parsley to taste; cover with gravy and pastry made as follows and bake in a moderate oven for one hour.

6. 6

   Serve cold next day.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 63. The excerpt below is the record exactly as published.

RYZON COLD PIGEON PIE BY MRS. HAROLD A. BROWN, CALDWELL, N. J. 6 fat pigeons, cut in halves. 4 tablespoonfuls (2 ounces) butter. 1 level teaspoonful salt. }4 level teaspoonful white pepper. Juice I lemon. 2 cupfuls (l pint) good cooking sherry wine. 1 can mushrooms. 4 hard-cooked eggs. Parsley. For Paste: 2 level teaspoonfuls Ryzon. 3 level cupfuls {i/i pound) flour. yi level teaspoonful salt. }4 cupful {yi pound) lard. lyi cupfuls (j< pint) milk

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