Hot Pigeon Pie
Oven, in the book's wordsA hot oven
Ingredients
Directions
Bone the pigeons and brown them in hot butter.
Make a stew with the pigeons until tender.
Pour the stew into a deep pie dish lined with pie paste.
Cover with a sheet of pie paste, cutting a few holes in the center.
Bake for 30 minutes.
Recipe from a historical cookbook (Internet Archive).
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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