A Pigeon-Pye

Method

Make a Puff-paste Crust, cover your Dish, let your Pigeons be very nicely picked and cleaned, season them with Pepper and Salt, and put a good Piece of fine fresh Butter with Pepper and Salt in the Bellies; lay them in your Pan, the Necks, Gizards, Livers, and Pinions, and Hearts lay between, with the Yolk of a hard Egg, a Beef-stake in the Middle; put as much Water as will almost fill the Dish, lay on the Top-Crust, and bake it well. This is the best Way to make a Pigeon-pye; but the French fill the Pigeons with a very high Force-meat, and lay Force-meat round the Inside with Ball, Asparagus-tops, and Artihcoke-bottoms, and Mushrooms, Truffles and Morells, and season high; but that is according to different Palates.

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