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Pigeon Pie

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and butter are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Pigeon Pie

Oven, in the book's wordsA slow oven

Ingredients

Directions

  1. Clean the pigeons thoroughly and remove the pinions and necks.

  2. Season each pigeon with pepper and salt, and place a piece of fresh butter inside each bird.

  3. Place a good rump steak at the bottom of the dish.

  4. Lay the pigeons on top of the steak, placing the necks, pinions, livers, gizzards, and hearts in the center.

  5. Cover the whole with a good crust and bake well.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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