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Pigeon Pie

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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.

  1. Boil the pigeons until cooked through.

  2. Season and thicken the gravy.

  3. Line a deep dish with pastry like a biscuit crust.

  4. Pour the cooked pigeons into the dish.

  5. Cover with more pastry crust.

  6. Bake at 400°F (200°C) 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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