Pigeon Pie.

We have some pigeons who decided to make a nest on our window sill. I found them too late – when I knocked on the window to get the hen to move on, I realized she’d already laid her eggs.

Photo: Depositphotos.

From The Art of Cookery by Hannah Glasse, 1747.

To make a Pigeon Pie.

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 their bellies: lay them in your pan; the necks gizzards, livers, pinions, and hearts, lay between with the yolk of a hard egg and a beef-steak 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-pie; but the French fill the pigeons with a very high force-meat, and lay force-meat balls round the inside, with asparagus tops, artichoke bottoms, mushrooms, truffles, and morels, and season high; but that is according to different palates. 


About Becky Fifield

Becky Fifield is a cultural heritage professional with 25 years experience in institutions large and small. She is currently Head of Collection Management for the Special Collections of the New York Public Library. An advocate for preventive conservation, Ms. Fifield is a Professional Associate of the American Institute for Conservation, Chair of the AIC Collection Care Network, and former Chair of Alliance for Response NYC. She is also a scholar of 18th century female unfree labor and dress. There's a bit of pun in the title The Still Room, delineating a quiet space brimming with the ingredients of memory, where consideration, analysis, and wordcraft can take place. Ms. Fifield’s interests include museum practice, dress history, historic preservation, transit, social and women’s history, food, current events, geneaology, roadtrips, and considerations on general sense of place. Becky and her husband, Dr. V, live in the Hudson Valley.

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