Preparation info

  • Serves

    5 or 6

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

From Yorkshire.

Ingredients

  • 2 pigeons
  • ½ lb. (240 g.) rump steak
  • 2

Method

Cut each pigeon into 4 pieces (breast with wings, legs with thighs), the steak into thin slices, carefully removing all skin and fat, and the bacon into strips. Put into pie dish in layers, seasoning each layer, and adding the eggs cut into quarters. Cover with the stock. Put on pastry and decorate w