Pigeon or Lark Pie (No. 13)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Time: Cook: 90 min Total: 90 min
Yield: 6.0 pigeons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (13)

For the pie

half a dozen fine large pigeons ↝ Squab, (pigeon), meat only, raw [Poultry Products]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
a rump-steak of about a pound weight ↝ Emu, full rump, raw [Poultry Products]
the yelks of three eggs boiled hard ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a gill of broth or water ↝ Soup, broth [Soups, broth-based]
a gill of broth or water ↝ Water, tap [Tap water]
puff paste (No. 1)
the paste as directed for seasoned pies (No. 2)
yelk of egg ↝ Egg, whole, raw [Eggs and omelets]
leaves of paste ↝ Guava paste [Jams, syrups, toppings]
the feet of the pigeons ↝ Chicken, feet, boiled [Poultry Products]

For serving

some good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]

Instructions (14)

Truss half a dozen fine large pigeons as for stewing.
Season the pigeons with pepper and salt.
Lay at the bottom of the dish a rump-steak of about a pound weight, cut into pieces and trimmed neatly, seasoned, and beat out with a chopper.
On the steak, lay the pigeons.
Add the yelks of three eggs boiled hard.
Add a gill of broth or water.
Place a layer of steaks over these.
Wet the edge of the dish.
Cover the dish with puff paste (No. 1), or the paste as directed for seasoned pies (No. 2).
Wash the paste over with yelk of egg.
Ornament the pie with leaves of paste and the feet of the pigeons.
Bake it for an hour and a half in a moderately heated oven.
Before sending to table, make an aperture in the top of the pie.
Pour in some good gravy, quite hot, through the aperture.

Original Text

Pigeon or Lark Pie.—(No. 13.)

Truss half a dozen fine large pigeons as for stewing, season them with pepper and salt; lay at the bottom of the dish a rump-steak of about a pound weight, cut into pieces and trimmed neatly, seasoned, and beat out with a chopper: on it lay the pigeons, the yelks of three eggs boiled hard, and a gill of broth or water, and over these a layer of steaks; wet the edge of the dish, and cover it over with puff paste (No. 1), or the paste as directed for seasoned pies (No. 2); wash it over with yelk of egg, and ornament it with leaves of paste and the feet of the pigeons; bake it an hour and a half in a moderate-heated oven: before it is sent to table make an aperture in the top, and pour in some good gravy quite hot.

Notes

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