Meat
Pigeon Pie
- Cook
- 30 minutes
- Servings
- 6
Ingredients
- 6 pigeons
- Drippings
- Boiling water
- 1 1/2 teaspoons peppercorns
- 1 onion
- 8 cloves
- 8 slices carrot
- 2 sprigs parsley
- 2 stalks celery
- 4 tablespoons butter
- 3 tablespoons flour
Instructions
- Dress, clean, and truss pigeons and sauté in drippings until entire surface is seared, turning frequently.
- Put in a kettle, nearly cover with boiling water, and add peppercorns, onion stuck with cloves, carrot, parsley, and celery, and let simmer five hours, or cook in fireless cooker until tender.
- Remove pigeons, strain liquor, and thicken with butter melted and blended with flour.
- Reheat pigeons in sauce.
- Line a baking dish with pastry, arrange reheated pigeons in dish and cover with pastry. Bake in the oven for 30 minutes at 400 degrees.