Pigeon Pie

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (15)
Instructions (11)
  1. Pick and clean your pigeons very nicely.
  2. Season the pigeons with pepper and salt.
  3. Put a large piece of fresh butter, with pepper and salt, into each of their bellies.
  4. Cover your dish with a puff-paste crust.
  5. Lay in your pigeons.
  6. Put between them the necks, gizzards, livers, pinions, and hearts.
  7. Add the yolk of a hard egg.
  8. Place a beef-steak in the middle.
  9. Add as much water as will nearly fill the dish.
  10. Lay on the top crust.
  11. Bake it well.
Original Text
Pigeon Pie. PICK and clean your pigeons very nicely, and then season them with pepper and salt. Put a large piece of fresh butter, with pepper and salt, into each of their bellies. Then cover your dish with a puff-paste crust, lay in your pigeons, and put between them the necks, gizzards, livers, pinions, and hearts, with the yolk of a hard egg, and a beef-steak in the middle. Put as much water as will nearly fill the dish, lay on the top crust, and bake it well.
Notes
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