Pigeon Pie

Original Recipe

Take half a dozen pigeons; stuff each one with a dressing the same as for turkey; loosen the joints with a knife, but do not separate them. Put them in a stewpan with water enough to cover them, let them cook until nearly tender, then season them with salt and pepper and butter. Thicken the gravy with flour, remove and cool. Butter a pudding dish, line the sides with a rich crust. Have ready some hard-boiled eggs cut in slices. Put in a layer of egg and birds and gravy until the dish is full. Cover with a crust and bake.

Ingredients

grocery
  • 1 dozen pigeons
  • 1 with a dressing the same as for turkey
  • 1 knife
  • 1 stewpan with water enough to cover them
  • 1 pudding dish
  • 1 rich crust
  • 1 layer of egg and birds and gravy until the dish is full
  • 1 crust and bake

Shop Ingredients

Shop on Instacart

Prices and availability vary by location. We may earn a commission from purchases.

Required Gear

skillet
Stewpan

* We may earn a commission from these links.

receipt_long

Instructions

  1. 1

    Take half a dozen pigeons; stuff each one with a dressing the same as for turkey; loosen the joints with a knife, but do not separate them.

  2. 2

    Put them in a stewpan with water enough to cover them, let them cook until nearly tender, then season them with salt and pepper and butter.

  3. 3

    Thicken the gravy with flour, remove and cool.

  4. 4

    Butter a pudding dish, line the sides with a rich crust.

  5. 5

    Have ready some hard-boiled eggs cut in slices.

  6. 6

    Put in a layer of egg and birds and gravy until the dish is full.

  7. 7

    Cover with a crust and bake.

Sources & Citations

Sources included so you can explore further.

Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)