Pupton of Pigeons

Name: Pupton of Pigeons
Ingredients: ½ teaspoon each grated nutmeg, Ground mace and grated lemon peel; ½ teaspoon each grated nutmeg, Ground mace and grated lemon peel; White pepper and Salt; White pepper and Salt; 8 oz. soft white breadcrumbs; 2 egg yolks; 6 oz lamb fat or beef dripping; 6 oz lamb fat or beef dripping; 2-3 oz green asparagus tips (optional); 2 oz cooked lamb’s sweetbreads; 2 cooked pigeons; 5-6 oz. cooked braised or roast beef, thinly sliced; 4 thin rindless slices bacon, diced; 1 teaspoon each chopped parsley and thyme; 1 teaspoon each chopped parsley and thyme; ½ teaspoon each grated nutmeg, Ground mace and grated lemon peel; 1 egg; 3 oz mushrooms; 2 hard-boiled egg yolks; 6 oz. cooked lamb or veal; 6 oz. cooked lamb or veal

Preparation info

Difficulty
Complex

Appears in

The Farmhouse Kitchen

By Mary Norwak

Published 1991

About

Ingredients

For the forcemeat

6 oz. cooked lamb or veal
6 oz lamb fat or beef dripping

Main course
Pie

Method

This is a very old dish, very like a plate pie but made in a forcemeat crust instead of pastry. It is a good way to use up leftovers.

Make the forcemeat first. Mince and pound the lamb or veal (or process with the fat in an electric blender). Make it a smooth paste. Add the fat, seasonings, herbs, egg yolks and enough breadcrumbs to make a firm dough-like paste. Grease a 7½-8 inch round