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Pigeon Pie

A savory pie made with pigeon, optional minced meat, sweetbreads, and crust, baked until cooked.

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 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Prepare the pigeon and any minced meat you wish to add.

  2. Add sweetbreads if desired.

Bake and serve

  1. Cover with a lid of crust.

  2. Bake at 300°F (150°C) for two hours.

  3. Let it cool in the baking dish.

  4. When ready to serve, warm it slightly and turn it out.

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.

Explore the science

What each ingredient does

Pigeon
Forms the main meat filling, providing the dish's core flavour and texture.
Minced meat
Adds bulk and moisture to the filling, binding it into a more cohesive mass.
Sweetbreads
Adds a rich, tender texture to the filling.
Crust
Encloses the filling and browns in the oven, giving structure and a crisp exterior.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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