Dinner
Pigeon pie
Marion Harland’s original method for Pigeon pie, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Dress, draw and singe carefully four young pigeons;
- stuff them with the chopped livers, hearts and gizzards and fine crumbs, mixed with chopped parsley, a good lump of butter, pepper and salt.
- season with chopped parsley, mushrooms, pepper and salt;
- between every two birds put the yolk of an egg boiled hard, and two or three in the center also.
- Add to the dish sufficient thick brown gravy to cover the pigeons, cover the pie with puff-paste, and bake for an hour and a half.
Historical transcription
Source method
- 1
Dress, draw and singe carefully four young pigeons; stuff them with the chopped livers, hearts and gizzards and fine crumbs, mixed with chopped parsley, a good lump of butter, pepper and salt. Run a small wooden skewer through the body of each, fastening the wings to the sides. Cover the bottom of your bake-dish with thin strips of corned ham; season with chopped parsley, mushrooms, pepper and salt; over these lay the pigeons; between every two birds put the yolk of an egg boiled hard, and two or three in the center also. Add to the dish sufficient thick brown gravy to cover the pigeons, cover the pie with puff-paste, and bake for an hour and a half.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.