. The standard domestic science cook book. ryjelly. 329. PIGEON PIE. Cover the bottom of a baking dish with slices of cold cookedveal. Put as many young tender pigeons in the dish as will lieside by side, breast down. Put in each bird a lump of butter aslarge as a walnut. Season with salt and pepper and dust withflour. Pour over all enough veal broth to almost cover the with a rich crust rolled to % inch in thickness, and bakeslowly for about one and one-half hours. The birds may be stuffedwith mashed potato. This recipe is good for pies of any smallbirds. 330. PIGEON PIE—NO. 2. Cl
. The standard domestic science cook book. ryjelly. 329. PIGEON PIE. Cover the bottom of a baking dish with slices of cold cookedveal. Put as many young tender pigeons in the dish as will lieside by side, breast down. Put in each bird a lump of butter aslarge as a walnut. Season with salt and pepper and dust withflour. Pour over all enough veal broth to almost cover the with a rich crust rolled to % inch in thickness, and bakeslowly for about one and one-half hours. The birds may be stuffedwith mashed potato. This recipe is good for pies of any smallbirds. 330. PIGEON PIE—NO. 2. Clean young pigeons, split and nearly cover in a stewpan withsome good stock. When tender, take out and remove the largerbones. Cut the livers and hearts into bits and slice 4 hard boiledeggs. Butter a pudding dish and fill with layers of pigeon, egg,pepper, salt, and giblets. Make a roux and thicken enough of theliquor in which it is cooked to fill the dish. Cover with layer ofgood paste, leaving hole in the center and bake for pne Copyright, 14108, by Win, H.
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