Pigeon Pie (Epsom Grand-Stand Recipe)
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Archive recipe
A historic Victorian British dish of /2 lb. of rump-steak, pigeons, ham, pepper and salt to taste and butter. Adapted from Pigeon Pie (Epsom Grand-Stand Recipe), from The Book of Household Management (1861).
Adapted from Pigeon Pie (Epsom Grand-Stand Recipe), in The Book of Household Management (1861), preserved in the Open Recipe Archive's The Victorian British Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/victorian-britain/recipes/pigeon-pie-epsom-grand-stand-recipe.md.
The dish
3 of 9 items checked
www.gutenberg.org
3 of 9 items checked · 5 aisles
Cut the steak into pieces about 3 inches square, and with it line the bottom of a pie-dish, seasoning it well with pepper and salt
Clean the pigeons, rub them with pepper and salt inside and out, and put into the body of each rather more than 1/2 oz. of butter
Lay them on the steak, and a piece of ham on each pigeon
Add the yolks of 4 eggs, and half fill the dish with stock
Place a border of puff paste round the edge of the dish, put on the cover, and ornament it in any way that may be preferred
Clean three of the feet, and place them in a hole made in the crust at the top: this shows what kind of pie it is
Glaze the crust,--that is to say, brush it over with the yolk of an egg
Bake it in a well-heated oven for about 1-1/4 hour
When liked, a seasoning of pounded mace may be added
Adapted from Open Recipe Archive · The Book of Household Management (1861; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)