Pigeon Pie from Modern Cookery for Private Families by Eliza Acton
Lay a border of fine puff paste round a large dish, and cover the bottom with a veal cutlet or tender rump steak, free from fat and bone, and seasoned with salt, cayenne, and nutmeg or pounded mace...
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Cooking tools:
- Pie dish
Ingredients
- breasts
- mace
- butter
- pigeons
- pounded mace
- nutmeg
- cayenne
- salt
- rump steak
- veal
- puff paste
- pie
- mushroom-buttons
- partridges
- hard-boiled eggs
- plenty of butter
- cold water
- veal broth
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