Pigeon Pie

From a

1958

cook book

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.

6 Pigeons

Bread Stuffing, ~ (see recipe below)

some Salt

some Pepper

3 Tbsp. Fat

3 Tbsp. Flour

Plain Pastry

3 large hard-boiled Eggs

.

Stuff each Pigeon with Bread Stuffing.

Loosen joints with a knife,

but do not cut them through.

Simmer,

with water to cover,

until nearly tender;

then season with Salt and Pepper.

. Combine Fat and Flour with the Liquid in

which the Pigeons have been cooked

to make a gravy,

let cool.

.

Line the sides of a greased baking dish with Pastry.

Cut Eggs into slices and fill baking dish with alternate

layers of Egg, Pigeon and Gravy.

Cover with a layer of Pastry and

Bake at 450 F. for 10 minutes,

then lower temperature to 350 F. and

Bake another 30 minutes.

.

Serves 6.

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Bread Stuffing

""""""""""""""""

2 to 3 Tbsp. melted Fat

1 Tbsp. chopped Onion

1 c. Dry Bread Crumbs

1/4 tsp. Salt

1 dash Pepper

1/2 tsp. Sage

1/2 tsp. chopped Celery

1/2 tsp.Parsley

1 or 2 Tbsp. Milk, ~ (or Stock)

.

Melt fat in a frying pan;

add Onion and saut'e

until tender.

Add Bread Crumbs and Seasonings,

mix well.

Then add Milk,(or stock).

.

This makes a loose, light stuffing

much preferred by many to the

soft moist, or compact type.

.

This recipe can also be varied in many ways

by using seasonings of your own preference,

or adding 2 Tbsp. of seeded Raisins.

.

Makes 1 cup.

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