Pigeon Pie

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

For the pie

pigeon ↝ Squab, (pigeon), meat only, raw [Poultry Products]
parsley ↝ Parsley, raw [Not included in a food category]
a bit of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a beefsteak ↝ Carissa, (natal-plum), raw [Fruits and Fruit Juices]
hard eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little water ↝ Water, tap [Tap water]
ham ↝ Ham [Cold cuts and cured meats]

Instructions (9)

Clean the pigeons as before.
Season the pigeons.
If approved, put some parsley into the birds.
Add a bit of butter, with pepper and salt to the birds.
Lay a beefsteak at the bottom of the dish.
Place hard-boiled eggs between each two birds.
Add a little water.
If using ham, lay a slice on each pigeon. This is a great improvement to the flavour.

Note on cutting ham

When you cut ham for sauce or pies, turn it and take from the underside instead of the prime.

Original Text

Pigeon Pie.

Clean as before: season; and, if approved, put some parsley into the birds, and a bit of butter, with pepper and salt. Lay a beefsteak at the bottom of the dish, and hard eggs between each two birds, and a little water. If you have ham in the house, lay a slice on each: it is a great improvement to the flavour.

Observe, when you cut ham for sauce or pies, to turn it, and take from the underside instead of the prime.

Notes

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