Pigeon Pie

Name: Pigeon Pie
Yield: Serves 6–8 (makes a 21 cm/8 inch raised pie)
Ingredients: salt and pepper, to taste; 200 g/7 oz/generous ¾ cup lard, chilled and diced; 1 egg; 140 g/5 oz/1⅔ cups fresh breadcrumbs; 45 g/1½ oz/½ cup mushrooms, sliced; watercress, to garnish; pinch each of salt, ground cloves and ground mace; pickles, to serve; 3 tsp salt; 1½ tbsp sliced truffles, or 2 truffles if whole (optional); 200 g/7 oz/generous ¾ cup butter, chilled and diced, plus 2–3 tbsp for the mould; 2–3 tbsp cold water; 3 eggs, lightly beaten; 3 leaves of gelatine; 1 tbsp finely chopped sage leaves; 1 tbsp brandy; 14 quails’ eggs, hard-boiled for 1 minute 45 seconds (or use pickled quails’ eggs); 3–4 pigeon feet and first part of the leg, toenails removed, scalded and, if large enough to do so, skinned (optional, unless you are Mrs Crocombe); 1 tbsp finely chopped parsley leaves; 600 g/1 lb 3 oz/scant 3 cups minced veal; 8 pigeon breasts; 200 g/7 oz/4–6 slices of cooked ham, finely chopped; 740 g/1 lb 10 oz/scant 6 cups flour; 1 tbsp milk; 170 ml/6 fl oz/¾ cup chicken stock; 1 tbsp port

Preparation info

Serves
6–8
(makes a 21 cm 8 inch raised pie)

Difficulty
Medium

Appears in

How to Cook The Victorian Way with Mrs Crocombe

By Annie Gray and Andrew Hann

Published 2020

About

Raised pies were one of the more spectacular elements of the Victorian table. Elaborate copper or tin moulds were used and the tops ornamented with pastry decoration. Often, as here, the pies were further decorated with bits of the bird. Pigeon pie had the feet poking out, for instance, while pheasant pie used the head, wings and tail on sticks. These bits could be gently baked beforehand to retain their shape (and prevent raw meat leaking onto the pi

Ingredients

Method