Pigeon Pie

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

pigeons ↝ Squab, (pigeon), meat only, raw [Poultry Products]
a rump steak cut into pieces ↝ Emu, full rump, raw [Poultry Products]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
the liver, &c. ↝ Duck, domesticated, liver, raw [Poultry Products]
some yolk of hard eggs ↝ Egg, yolk only, raw [Eggs and omelets]
puff paste
egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
small leaves ↝ Taro leaves, raw [Vegetables and Vegetable Products]
cullis

Instructions (8)

Wash the pigeons in cold water and wipe them dry.
Put into a deep dish a rump steak cut into pieces, beat with a chopper, and seasoned with pepper and salt.
Add the seasoned pigeons with the liver, &c. to the dish.
Add also some yolk of hard eggs.
Cover the filling with puff paste.
Egg the puff paste and ornament it with small leaves.
Bake the pie.
Add some cullis.

Original Text

Pigeon Pie.

Wash the pigeons in cold water and wipe them dry; then put into a deep dish a rump steak cut into pieces, beat with a chopper, and seasoned with pepper and salt, and upon it the pigeons[105] with the liver, &c. seasoned. Add also some yolk of hard eggs, cover it with puff paste, egg and ornament it with small leaves, bake it, and add some cullis.

Notes

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