Western Pie

Ingredients

• baking-dish of medium size
• enough to fill a baking-dish of medium size
• tablespoon each butter
• and flour rubbed to a smooth paste
• a palatable seasoning of pepper
• and salt
• for every dozen small birds boil three eggs hard

Method

1. 1

   Prepare birds by plucking, skinning, and drawing.

2. 2

   Stew in boiling water with butter, flour, and seasonings until tender.

3. 3

   Make a crust, line a baking dish, and bake partially.

4. 4

   Add birds and eggs, pour in gravy, cover with pastry, and bake until done.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 283. The excerpt below is the record exactly as published.

Western Pie. — Pluck and skin blackbirds or small birds of any kind, enough to fill a baking-dish of medium size, cut off heads and feet, except leaving feet on half a dozen for upper row; draw them without breaking entrails, put birds into saucepan, with enough boil- ing water to cover, tablespoon each butter and &our rubbed to a smooth paste to each dozen birds, and a palatable seasoning of pepper and salt, and let stew gently until tender. For every dozen small birds boil three eggs hard

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