Hot Pigeon Pie
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Bone the pigeons and brown them in hot butter.
Make a stew with the browned pigeons until tender.
Pour the stew into a deep pan lined with pie paste.
Cover with a sheet of pie paste, cutting a few holes in the center.
Bake for 30 minutes at 400°F (200°C).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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